Punugulu Recipe with Idli Batter
Punugulu is very easy, much more quicker recipe with easily available ingredients in every Indian homes. 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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
- 1 Cup Dosa Batter
- 2 tbsp Rice Flour
- 1 tbsp Semolina /Rava/ Sooji
- 2 tbsp Onion Chopped
- 1 tbsp Curry Leaves Chopped
- 1 tsp Coriander Chopped
- 1 Green Chili /Serrano pepper/ Chopped
Chop onion, curry leaves, green chilies and coriander leaves 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, sooji, chopped onion, green chili, curry leaves and coriander leaves and couple of pinches of salt.
The mixed dough should be thicker consistency. Tips: Adjust the rice flour as per the consistency of the Idli batter. If the batter is running consistency, then add litter more rice flour and a pinch of salt.
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.
Calories: 141kcal | Carbohydrates: 29g | Protein: 3g | Sodium: 125mg | Potassium: 38mg | Fiber: 2g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 301mg | Calcium: 65mg | Iron: 0.9mg