Punugulu | How to make Punugulu

By Arti Gupta  |  28th Feb 2016  |  
4.5 from 16 reviews Rate It!
  • Punugulu, How to make Punugulu
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Idli/Dosa Batter

About Punugulu Recipe

Punugulu also known as Punukkulu is the famous street food of Andhra Pradesh especially in Vijayawada. They are crispy crunchy fritters made from left over fermented idli dosa batter. In south people mostly have idli dosa batter handy daily. So it comes as a nice variation for snacks.

Punugulu is a popular aromatic and delicious dish. You can try making this amazing Punugulu in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Punugulu by Arti Gupta has detailed steps with pictures so you can easily learn how to cook Punugulu at home without any difficulty. Punugulu is enjoyed by everyone and can be served on special occasions. The flavours of the Punugulu would satiate your taste buds. You must try making Punugulu this weekend. Share your Punugulu cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Arti Gupta for inputs. In case you have any queries for Punugulu you can comment on the recipe page to connect with the Arti Gupta. You can also rate the Punugulu and give feedback.


Ingredients to make Punugulu

  • 2 cups Fermented idli dosa batter
  • 1/4 cup suji to thicken the batter
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp chopped ginger
  • 1 finely chopped green chilly
  • 1 tsp finely chopped corriander
  • 4-5 curry leaves
  • oil for frying

How to make Punugulu

  1. In a bowl toss together fermented idli dosa batter, salt, chopped green chillies, ginger, cumin seeds, curry leaves and chopped coriander.
  2. If the batter is too thin then add suji just enough to get the right thick consistency.
  3. Heat oil in a kadhai and drop the batter with a spoon.
  4. Fry till golden brown on a medium flame.
  5. Place on a tissue paper to remove the excess oil .
  6. Serve hot and crisp with sauce of your choice.
  7. It is generally served with peanut and capsicum chutney.

My Tip:

If you are not having the fermented idli dosa batter you can grind and prepare the batter keeping the consistency thick. Allow it to ferment overnight and then use. Fermentation is important to get soft punugulu and suji is added to get the crispiness.

Reviews for Punugulu (16)

सौरभ सिंह3 months ago


Aysha Patel7 months ago

Will definitely try

Kusum Singh7 months ago

Very nice recipe

Sonal Yaduvanshi9 months ago

Awesome recipes

Komalasuri Komalasuria year ago

Hi I like the recipes and definitely iam going to make tomorrow ok thank you for your recipes.

Veena Kalia2 years ago

very nice recipe

Vini Sharma2 years ago

this looks so yummy... but mine didn't come out like this at all... i made the batter, dropped it in kadayi and it laid flat and begin to splatter... the consistency was also good.. what wrong did i do?

priya balasubramanian2 years ago

looks yummy

Madhu Sikri2 years ago

Good use of left over idli dosa better, easy to make and yummy

Malarkodi Ramesh2 years ago


Poojq Khemani2 years ago

very nice recipe

Thejaswini Shivaramaih2 years ago

how did prepare the peanut&capsicum chutney

nisha nair2 years ago


Jaswinder Kaur2 years ago

wow, a must try recipe

Poonam Karani2 years ago


Shweta Srivastava2 years ago

Wow, new dish to try out! looks good