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Monday, March 27, 2017

Punugulu Recipe - Andhra Punugulu from Idli Batter

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.



Punugulu Recipe

 Prep Time :  10   min. 
Cook Time : 20   minutes.

Recipe Category:Snacks

Recipe Cusine:Andhra
Yield:15 Punugulu


Ingredients


Idli batter  - 2 cups.
Maida - 2 tbsp.
Rice flour - 1 - 2 tbsp.
cumin seeds - 1/2 tsp.
salt - to taste.
Onion (chopped) - 1/2 cup.
Green chillies - 2.
Curry leaves - 2 sprig.
Coriander leaves - 2 tbsp(finely Chopped)
Ginger - 1/2 inch.

Preparation

Chop the onions,Green chillies,curry leaves,Coriander leaves & Ginger finely.

Method


  • 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.
Notes

  • 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.














4 comments:

sudha rawal said...

a different & interesting recipe with idli batter.

MyHomeDishesRK said...

Nice one, will try it out.

Have also taken up blogging.

http://myhomedishesrk.blogspot.com/2017/02/spicy-chole-currychana-masala.html

please have a look. Thanks

Herbs Spices and Tradition said...

This is a new recipe for me as well, but looks tempting, as you said crispy from outside and soft from inside.

sanjay kumar said...

This is inof for CDP post for 5star hotel