Punugulu is an Andhra dish made using leftover idli/dosa batter. The fermented batter is mixed with rice flour and semolina to make it a thick batter. Flavoring agents like onion, ginger and green chilies are added and then the batter is deep-fried in oil. This can be served with chutney or it can be eaten as-is. It is one of the easiest tea-time snacks one can make.
- Idli batter - 2 cups
- Rice flour - 2 tbsp
- Rava/Semolina - 2 tbsp
- Onion - finely chopped - 1/4 cup
- Ginger - grated - 1 tsp
- Green chili - 2 or as per your spice level
- Curry leaves - 1 sprig
- Coriander leaves - 1 tsp
- Salt - to taste
- Oil - for deep frying
- Take the fermented idli batter in a large mixing bowl and add rice flour and rava.
- Add finely chopped onion, ginger, curry leaves, coriander leaves, and salt.
- Mix well until everything is well combined. Make sure there are no lumps of rice flour and rava.
- Heat oil in medium flame and drop small lemon-sized balls in oil.
- Fry on medium flame until it turns golden brown in color.