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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.














3 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.