Traditional South Indian Punugulu Recipe: A Crispy and Delicious Snack

Ingredients

  • 1 cup of Idli/Dosa batter
  • 1/4 cup of Rice flour
  • 1/4 cup of All-purpose flour (Maida)
  • 1 finely chopped Onion
  • 2 Green chilies (finely chopped)
  • 1 sprig of Curry leaves (finely chopped)
  • 1 teaspoon of Cumin seeds
  • 1/4 teaspoon of Asafoetida (Hing)
  • Salt to taste
  • Oil for deep frying

Steps and instructions

  1. In a large mixing bowl, combine the idli/dosa batter, rice flour, and all-purpose flour. Mix well.
  2. Add the finely chopped onion, green chilies, and curry leaves to the batter mixture.
  3. Add the cumin seeds and asafoetida to the mixture and stir well. Ensure the ingredients are mixed evenly.
  4. Season the mixture with salt according to your taste.
  5. Heat oil in a deep frying pan over medium heat. Test the oil's readiness by dropping a small amount of batter into it - if it rises to the surface immediately, the oil is ready.
  6. Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry the Punugulu until they turn golden brown, turning periodically for even cooking.
  7. Once fried, remove the Punugulu from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
  8. Repeat the process with the remaining batter.
  9. Serve the Punugulu hot with coconut chutney or tomato ketchup as a snack or side dish.

Tools for making

Recipe variations

  • Adding chopped vegetables like carrots, bell peppers, or grated zucchini to the batter for a veggie-packed variation.
  • Replacing all-purpose flour with chickpea flour (besan) for a gluten-free version.
  • Adding a tablespoon of yogurt to the batter for a tangy twist.
  • Spicing up the batter by adding red chili powder, turmeric powder, or chaat masala.
  • Incorporating finely chopped cilantro or mint leaves for an herbaceous flavor.
  • For a protein-rich option, mix in cooked and mashed lentils or cooked quinoa into the batter.
  • Adding grated cheese like cheddar or paneer to the batter for a cheesy variation.
  • Creating a sweet version by adding sugar or jaggery to the batter, along with a touch of cardamom powder.
  • Experimenting with different dipping sauces or chutneys to accompany the Punugulu, such as mint chutney, tamarind chutney, or peanut sauce.

Recipe overview

Punugulu, a popular snack from the Indian state of Andhra Pradesh, is a delightful treat that can be enjoyed at any time of day. Made from idli or dosa batter, these deep-fried fritters are crispy on the outside and soft on the inside, delivering a wonderful contrast in texture. The addition of rice flour and all-purpose flour gives them a unique flavor, while the mix of chopped onion, green chilies, curry leaves, cumin seeds and asafoetida adds a spicy and aromatic touch. These savory delights are easy to prepare and can be served hot with coconut chutney or tomato ketchup. Whether as a snack with your evening tea or as a side dish for a meal, Punugulu will not disappoint. Get ready to savor a bite of Andhra Pradesh with this recipe!

Common questions

  1. Can I use store-bought dosa/idli batter instead of making it from scratch? Yes, you can use store-bought dosa/idli batter as a time-saving alternative.
  2. Can I skip adding rice flour or all-purpose flour? While the combination of rice flour and all-purpose flour helps in achieving a crispy texture, you can omit them if desired. However, the texture may differ slightly.
  3. Can I add other vegetables to the batter? Absolutely! Feel free to add grated carrots, chopped bell peppers, or any other vegetables of your choice to enhance the flavor and texture.
  4. Can I make the batter in advance? Yes, you can prepare the batter in advance and refrigerate it. Just make sure to bring it to room temperature before making Punugulu.
  5. Can I shallow fry instead of deep frying? While traditionally Punugulu is deep-fried, you can experiment with shallow frying for a healthier version. Keep in mind that the texture and taste may differ slightly.
  6. Can I freeze the leftover Punugulu? Yes, you can freeze the leftover Punugulu in an airtight container. To reheat, simply thaw them and heat in an oven or microwave until they are warm and crispy.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the batter and other ingredients.
  • Deep Frying Pan - A pan with high sides for frying Punugulu.
  • Slotted Spoon - A spoon with slots or holes to remove fried Punugulu from the hot oil.
  • Paper Towels - To drain excess oil from the fried Punugulu.

Origin stories

Punugulu, a delightful and beloved snack, finds its roots in the heart of South India, particularly in the regions of Andhra Pradesh and Telangana. The locals of these regions are particularly fond of enjoying these crispy dumplings with a steaming cup of tea, especially during the monsoon season when the earthy aroma of rain-soaked soil fills the air. Yet, what's fascinating about Punugulu is its clever utilization of leftover idli or dosa batter. This practice reflects the Indian ethos of zero waste and resourcefulness, turning humble leftovers into a gastronomic delight. In a country as diverse as India, where each region boasts its own unique cuisine, Punugulu stands as a testament to the incredible ingenuity and resourcefulness of South Indian cooking, creating magic with the simplest of ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.