Punugulu Recipe

Punugulu recipe with step-by-step pics – punugulu are spiced, crisp and engaging fritters made with idli batter or dosa batter. They’re fashionable road meals in some elements of Andhra Pradesh. They make for a fast and engaging snack you probably have idli dosa batter prepared.

punugulu recipe

Punugulu might be made with freshly floor idli batter or fermented idli dosa batter. Should you like bitter tasting fritters, then you should utilize idli batter which has turn out to be barely bitter or a 2 to three days outdated batter. Often I make these fritters on the second day.

Punugulu or punukulu are a variation of the paniyaram, however simply that they’re fried as an alternative of cooking them within the appe pan. In fact you may make punugulu within the appe pan too, however the style might be like paniyarams.

There are numerous variations you may make within the punugulu recipe – like including greens to the batter or altering the spices and herbs as per your style.

You’ll be able to even skip onions within the recipe. It may also be a easy model with solely cumin and inexperienced chilies. For extra crispness, I add advantageous rava (semolina) to the batter, however you possibly can even add rice flour.

Punugulu makes for a fast and simple snack, you probably have the idli dosa batter prepared. You’ll be able to serve it with any chutney. Often we favor it with coconut chutney or peanut chutney.

Step-by-Step Information

The way to make Punugulu Recipe

1. Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, you probably have refrigerated it. Right here I’ve used idli batter.

making punugulu recipe

2. Add the next elements and blend very properly with a spoon.

  • 1 tablespoon rava or semolina (optionally available)
  • ¼ cup chopped onion
  • 1 teaspoon chopped curry leaves
  • ½ inch ginger (finely chopped)
  • 1 or 2 inexperienced chilies (chopped)
  • 2 to three teaspoons chopped coriander leaves
  • 1 teaspoon cumin seeds
how to make punugulu recipe

Frying punugulu

3. Warmth oil for deep frying in a kadai or pan. You should utilize any impartial flavored oil. Check a small portion of the batter in medium sizzling oil.

how to make punugulu recipe

4. The surface must be crisp and the within must be delicate and fluffy. if the surface is just too crisp and absorbing loads of oil and turns into flat, then add some extra rava or rice flour.

If the feel is dense, then some extra water must be added to the batter. The punugulu batter shouldn’t be thick or skinny, however have a barely thick consistency. If the batter is of the appropriate consistency, you then don’t want so as to add both water or rava/rice flour.

  • If the batter may be very thick, you possibly can add a couple of tablespoons of water.
  • Whether it is skinny, then add a couple of tablespoons of rice flour or rava.
how to make punugulu recipe

5. When you get the appropriate texture after frying, then add spoonfuls of the batter in medium sizzling oil.

how to make punugulu recipe

6. When the perimeters turn out to be pale golden and crisp, rigorously flip them over with a slotted spoon.

how to make punugulu recipe

7. Proceed to fry them in medium sizzling oil turning them a couple of instances for even browning.

how to make punugulu recipe

8. Fry them until they turn out to be crisp and golden.

how to make punugulu recipe

9. As soon as carried out, then take away with a slotted spoon and drain extra oil within the kadai itself.

how to make punugulu recipe

10. Hold fried punugulu on kitchen towels to soak extra oil.

how to make punugulu recipe

11. Serve punugulu sizzling or heat as a tea time snack or an after faculty snack for youths. You’ll be able to pair them with coconut chutney or peanut chutney or any chutney of your selection.

Andhra punugulu recipe

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punugulu recipe

Punugulu

Punugulu are spiced and crisp fritters made out of idli dosa batter. Fast snack from the Andhra delicacies.

4.86 from 7 votes

Prep Time 10 minutes

Cook dinner Time 20 minutes

Whole Time 30 minutes

preparation for punugulu recipe

  • Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, you probably have refrigerated it.

  • Add 1 tbsp rava (optionally available), 1 small onion, chopped or 1/4 cup chopped onion, 5 to six curry leaves, chopped or 1 tsp chopped curry leaves, 1/2 inch ginger, finely chopped , 1 or 2 inexperienced chilies, chopped, 2 to three tsp chopped coriander leaves and 1 tsp cumin seeds. 

  • Add salt if required. Combine very properly.

frying punugulu

  • Warmth oil for deep frying in a kadai or pan. Check a small portion of batter in medium sizzling oil.

  • The surface must be crisp and the within must be delicate and fluffy. If the surface is just too crisp and absorbing loads of oil, then add some extra rava or rice flour. If the feel is dense, then some extra water must be added to the batter. 

  • The punugulu batter shouldn’t be thick or skinny, however have a barely thick consistency. If the batter is of the appropriate consistency, you then don’t want so as to add both water or rava/rice flour.

  • If the batter may be very thick, you possibly can add a couple of tablespoons of water.

  • If its skinny, then add a couple of tablespoons of rice flour or rava.

  • When you get the appropriate texture after frying, then add spoonfuls of the batter in medium sizzling oil.

  • When the perimeters turn out to be pale golden and crisp, flip over.

  • Proceed to fry them in medium sizzling oil turning them a couple of instances for even browning.

  • Fry them until they turn out to be crisp and golden.

  • Take away fried punugulu with a slotted spoon and drain extra oil.

  • Carry on kitchen towels to soak extra oil.

  • Serve punugulu sizzling or heat with coconut chutney or peanut chutney.

  • You’ll be able to change spices & herbs as per your style.

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This Punugulu Recipe publish from the archives first revealed in April 2016 has been up to date and republished on January 2023.

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