Punugulu | How to make Punugulu

15 reviews
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ByArti Gupta
Created on 28th Feb 2016
  • Punugulu, How to make Punugulu
  • Punugulu | How to make Punugulu (159 likes)

  • 15 reviews
    Rate It!
  • By Arti Gupta
    Created on 28th Feb 2016

About Punugulu

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, a succulent delicacy which is famous all over the world. Punugulu is one dish which makes its accompaniments tastier. With the overflow of flavours, Punugulu has always been everyone's favourite. This recipe by Arti Gupta is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Punugulu, just the perfect situation when you realise that you need to know how to make the perfect Punugulu. So, at that time you can try out this delicious recipe by Arti Gupta. The recipe of Punuguluis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Punugulu is 15 minute. This recipe of Punugulu is perfect to serve 4. Punugulu is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

Punugulu

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 (15)

Aysha Patel2 months ago
Will definitely try
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Kusum Singh2 months ago
Very nice recipe
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Sonal Yaduvanshi4 months ago
Awesome recipes
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Komalasuri Komalasuri6 months ago
Hi I like the recipes and definitely iam going to make tomorrow ok thank you for your recipes.
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Veena Kaliaa year ago
very nice recipe
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Vini Sharmaa year 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?
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priya balasubramaniana year ago
looks yummy
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Madhu Sikria year ago
Good use of left over idli dosa better, easy to make and yummy
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Malarkodi Ramesha year ago
super
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Poojq Khemania year ago
very nice recipe
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Thejaswini Shivaramaiha year ago
how did prepare the peanut&capsicum chutney
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nisha naira year ago
nice
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Jaswinder Kaura year ago
wow, a must try recipe
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Poonam Karania year ago
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Shweta Srivastava2 years ago
Wow, new dish to try out! looks good
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