Perfect Punugulu: A Tasty Andhra Snack Recipe
One of the best things about South Indian culture is that we have a rule of minimal waste. Whenever they cook something, our ammas and paattis (mothers and grannies) make sure that nothing goes to waste. This is one of the reasons why so many South Indian foods are actually bi-products of leftovers. Now when people are rich, they make these dishes out of scratch too but most of these little snacks were born in an effort to employ leftovers. Punugulu or punukulu is one such recipe. These small flour fritters are deep fried snacks that were originally made out of leftover batter. However, they are so addictive that you will always want to make another batch because they vanish in minutes. Crunchy, light, spicy and fluffy, punugulu are a perfect tea time snack. So let us make them today by following this easy but perfect punugulu recipe.
Punugulu is also known as punukulu. It is a popular deep fried street food snack from Andhra Pradesh and Telangana. It is a common tea time snack in Telegu speaking homes and is an easily available street food item. These are actually small and savory fritters made out of a lentil and rice batter (dosa batter) by dropping it in small lumps into hot oil. The result is this crunchy little snack that you can enjoy with your favorite chutney. Sounds interesting? Let’s make it with this super easy punugulu recipe.
Ingredients For Punugulu Recipe
The batter is the base of this recipe. Left over dosa or idli batter works perfectly. The sour fermented batter gives Punugulu its unique taste and texture.
The vegetables used in the recipe, such as onion, green chilies, ginger, and coriander leaves, add a fresh, aromatic flavor and provide texture and color.
Semolina helps give a crispy exterior to Punugulu. It also adds a slightly gritty texture to the dish.
Rice flour helps to bind the ingredients together and gives a light and airy texture to the Punugulu. It also adds a slightly nutty flavor.
Cumin seeds provide a warm and slightly nutty flavor to Punugulu. They also add a crunchy texture to the dish.
Salt enhances the flavor of the dish and brings out the other flavors in the ingredients. It also helps to balance the sourness of the batter.
Step by Step Instructions For Punugulu Recipe
First, in a large mixing bowl, add the dosa batter (or idli batter), chopped onion, semolina, rice flour, cumin seeds, chopped green chilies, chopped ginger, chopped coriander leaves, and a pinch of salt.
Next, mix all the ingredients well to make a smooth and thick batter. Set the batter aside for 10-15 minutes to rest.
Meanwhile, heat oil in a deep frying pan on medium heat. When the oil is hot, reduce the heat to low.
Using a spoon, take a small amount of the batter and drop it carefully into the hot oil. Repeat with more batter, but do not overcrowd the pan.
Fry the Punugulu until they turn golden brown and crispy on all sides. Then, remove the Punugulu using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining batter until all the Punugulu are cooked.
Finally, serve hot Punugulu with chana dal chutney and chopped onions on the side.
Punugulu is a versatile and delicious dish that can be served in a variety of ways. Firstly, you can serve the Punugulu hot and crispy with a side of coconut chutney and some chopped onions for a delicious appetizer. Additionally, for a complete meal, serve the Punugulu with a side of chutneys, sambar, or tomato chutney, along with a bowl of steaming hot rice. Moreover, you can also serve Punugulu as a snack or a party appetizer, with a variety of dipping sauces such as spicy ketchup, garlic mayo, or green chutney.
Furthermore, to add some extra flavor to the Punugulu, you can sprinkle some chaat masala or lemon juice on top, along with some finely chopped coriander leaves. Finally, if you’re feeling adventurous, you can also experiment with different toppings and fillings for the Punugulu, such as grated cheese, chopped vegetables, or minced meat, to create your own unique version of this classic South Indian snack. Punugulu is a dish that you can easily customize to suit your preferences, making it perfect for any occasion.
To store Punugulu, start by letting them cool down completely after cooking. Once cooled, you can store them in an airtight container to keep them fresh. It’s important to ensure that there is no moisture in the container as it can make the Punugulu soggy and spoil quickly. Furthermore, you can store the Punugulu in the refrigerator for up to 2-3 days. If you want to store them for a longer period, you can freeze them in a freezer-safe container for up to a month. However, it’s best to consume Punugulu fresh and hot as they taste best when they are fresh. To reheat the Punugulu, simply preheat the oven to 350°F (175°C) and place the Punugulu in the oven for 5-7 minutes until they are hot and crispy.
Punugulu consist of leftover dosa or idli batter, chopped onions, semolina, rice flour, cumin seeds, green chilies, ginger, coriander leaves, and a pinch of salt, which are mixed together, fried until golden and crispy, and served hot with chana dal chutney and chopped onions.
Punugulu are relatively healthy as they are made with fermented dosa or idli batter, which is rich in probiotics and good for digestion. However, the deep-frying process does add calories and fat, so it’s best to consume Punugulu in moderation as part of a balanced diet.
Punugulu is a South Indian snack that does not have a direct translation in English.
To make dosa batter, soak 1 part of urad dal, 1tsp fenugreek, 1 tsp salt, and 4 parts rice in water for several hours, then grind the mixture into a smooth batter. Allow the batter to ferment overnight or for at least 6-8 hours before using it to make dosas. The full batter recipe can be found here.
The protein content in Punugulu can vary depending on the type of batter used and the quantity of ingredients. On average, Punugulu can contain around 2-3 grams of protein per serving.
Punugulu are a good source of carbohydrates, fiber, and certain vitamins and minerals such as calcium, iron, and magnesium. They also contain probiotics from the fermented batter, which can promote gut health.
You can use leftover idli batter to make a variety of dishes such as dosas, uttapams, paniyarams, and of course, Punugulu. Simply mix in your desired ingredients and follow the recipe instructions to make a delicious and easy snack or meal.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.