Punugulu with Idli batter is the very easy, much quicker recipe with easily available ingredients in every Indian home. It is a very popular Andhra recipe, which does not require any side dish.
I love to make often in my kitchen. Another great fact about this dish is that it does not consume more cooking oil.
Snacking in the evening along with the entire family is really fun. But if the process for making the recipe is lengthy, then it would be tiresome. Which even makes us not to enjoy the fun moment with the family.
We all know that idli batter is for making idli. Have you ever thought that what else you can make it with idli batter? Punugulu is the super quick dish that can be made with leftover idli/dosa batter.
What if the snacking recipe is easier, which can be made in a few seconds and still you can enjoy the evening with family. Exiting right!! This Punugulu perfectly matches this requirement.
You can start and finish this recipe before even your coffee gets colder. It’s just amazing when served with coriander chutney or Gonkura Chutney.
The main ingredient is the Idli batter, which is available in all most all the Indian homes. Another ingredient added is Sooji, which gives texture to this Punugulu. But adding sooji is optional.
If the Idli/ Dosa batter is thin, adjust the thickness of the dough with rice flour.
How to make
In a mixing bowl, add Idli batter, rice flour, Rava, chopped onion, chopped curry leaves, chopped green chilies, and salt.
Combine them well to make it as a thick batter. If the batter is loose or watery, add rice flour to make it thicker.
Heat oil in a pan, drop batter into small balls. Use a spoon to scoop the batter. Fry until it becomes golden brown. Then transfer it to the kitchen towel to remove excess oil.
Punugulu is ready and serve hot with sauce or chutney.
- 2 tbsp onion chopped
- 1 green chili /serrano pepper/ chopped
- 1 tbsp curry leaves chopped
- 1 tsp cilantro chopped
- 1 cup dosa batter
- 2 tbsp rice flour
- 1 tbsp semolina /Rava/ Sooji
- 1/4 tsp salt
- 1 cup vegetable oil for frying
- Chop onion, green chilies, curry leaves, and cilantro as per the list. Green chilies can be chopped to bigger chunks, as it is easier to remove it while feeding kids.
- To the Idli batter, add rice flour, semolina, chopped onion, green chili, curry leaves, cilantro, and salt.
- The mixed dough should be thicker consistency.
- In the medium flame, heat oil in the pan for frying. Once it is ready, using spoon scoop batter a little and drop gently to the oil. Watch your fingers, the oil is very hot now. Repeat the process and do not crowd the pan. Stir them occasionally and fry them until they becomes golden brown in color.
- Drain the oil and transfer to kitchen towel to remove excess oil. and Serve Punugulu with Idli Batter as hot.
Tips and Variations: Try adding shredded cabbage, carrots for more additional values.
Serving Suggestions:Serve as an appetizer or as a snack. Serving it very hot would be my best choice. This recipe does not need any side dishes to be served with. But tomato ketchup would be the ideal partner.