Punugulu is a Popular Andhra deep fried snack, made with fresh idli batter or left over idli batter. if you like sour taste, use left over idli batter.It is usually served as a Evening Snack with hot cup of chaai. It is made during festive occasions like Ugadi,Varalakshmi Vratham,Navratri & diwali at Andhra homes. Punugulu is crisp outside,soft & fluffy Inside with Mild hot & Sour taste.As ugadi is Near by planned to post this crispy snack.
- Take a Mixing bowl Combine Idli batter, 2 tbsp of Maida, 1 or 2 tbsp of Rice flour, Chopped onions,Green chillies,Curry leaves,Coriander leaves,Ginger & salt. Mix well. The consistency of batter should be thicker.
- if the batter is runny then add few table spoons of Maida or Rice flour.
- if the batter is thick, add few table spoons of water.
- Let the batter be as such for 15 - 20 minutes.
- Heat the oil in a kadai, when it is hot drop small portion of batter into oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to Medium.
- Now shape the batter into round tiny balls with fingers & drop in hot oil.
- Fry them till it turns crisp & Golden Brown colour. Drain it in kitchen tissue.Cook in batches.Don't over crowd the pan.
- Serve hot the Pungulu with Coconut Chutney, Allam Pachadi, Peanut chutney or Tomato Chutney.
- While Making Punugulu for festive Occasions exclude onions.
- As a variation instead of Maida you can use powdered Poha also.
- I used fingers to shape the dough, you can use spoon to.
- if you like sour taste, use 2 - 3 days old idli batter.