Punugulu or punukulu is a mouth watering Andhra street food, that is commonly prepared using dosa batter. I have many memories attached to this wonderful crispy tea time snack recipe.
When I was a child, my father used to bring home punugulu almost on every weekend when he goes to market. The crisp fried punugulu is normally packed with either peanut chutney or coconut chutney and a nice serving of lemon squeezed raw onions. I used to pour the chutney and onions on my punugulu and used to relish this treat. Even today, I drool over these little fried snack 🙂
I prefer making punugulu with leftover dosa batter instead of a fresh one. This is because leftover batter is much sour and hence would have that nice little tangy taste when used for punugulu. But, you can make them with fresh batter too. Add some sour curd, in case the batter does not ferment.
This is a very easy and quick snack that can be done under 15 minutes. So, when you have guests at home, this is a lovely tea time snack. People also make this using only rice flour, but I prefer the authentic way of using dosa batter as the texture turns out perfect every single time.
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Serves: 2 |
Cooking time: 10 mins |
Ingredients:
Dosa batter – 1 cup (check recipe for dosa batter here)
Rice flour – 2 tbsp
Green chili – 1 tbsp (very finely chopped)
Onion – 1 small (very finely chopped)
Oil – to deep fry
Procedure:
- You can use fresh or leftover dosa batter for this recipe.
- Mix all the ingredients except oil. Season with a little salt.
- Adjust the rice flour quantity as per the consistency of dosa batter. If dosa batter is too thin, you might have to add more flour.
- Prepare the batter such that it is similar to a vada or garelu batter.
- Take about 1 tsp of the batter at a time and deep fry on a medium flame. Keep the size small as that will fluff up the punugulu.
- Serve them hot or warm.
Notes:
- Instead of rice flour, people also use semolina or suji. I never tried that, but you can give it a try.
- The punugulu batter should not be too thin, you should be able to make balls out of it.
I like serving them with coconut chutney and raw onions (squeezed with lemon juice and red chili powder). Goes well with a cup of hot ginger tea 🙂
