Tuesday, August 10, 2021

Punugulu

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. 

Ingredients:

  1. Idli batter - 2 cups
  2. Rice flour - 2 tbsp
  3. Rava/Semolina - 2 tbsp
  4. Onion - finely chopped - 1/4 cup
  5. Ginger - grated - 1 tsp
  6. Green chili - 2 or as per your spice level
  7. Curry leaves - 1 sprig
  8. Coriander leaves - 1 tsp
  9. Salt - to taste
  10. Oil - for deep frying
Method:
  1. Take the fermented idli batter in a large mixing bowl and add rice flour and rava.
  2. Add finely chopped onion, ginger, curry leaves, coriander leaves, and salt.
  3. Mix well until everything is well combined. Make sure there are no lumps of rice flour and rava.
  4. Heat oil in medium flame and drop small lemon-sized balls in oil.
  5. Fry on medium flame until it turns golden brown in color.
Serve hot with a cup of tea. 


"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme was "Monsoon treats" and it was chosen by Shobha Keshwani who blogs at ShobhasFoodMazaa. She made Drumstick leaves soup for this theme. Also, I can't wait to try her Rice and Mixed Dal Dhoklas. My partner for July 2021 is Aruna SarasChandra. She gave me ginger and onions as my secret ingredients. I gave her thuthuvalai(SOLANUM TRILOBATUM) and curry leaves and she made a very popular rasam from Tamil Nadu - Thuthuvalai rasam. Do check her blog for the recipe. Also, I cant wait to try her homemade chocolate recipe and Schezwan chutney. 

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17 comments:

  1. Priya IyerAugust 10, 2021 at 10:17 AM

    I usually make punugulu with just idli batter. Love how you have added rice flour and rava to make them crispy. Will definitely try out your version the next time.

    Your Punugulu look absolutely perfect and delicious! Perfect for a rainy day. 😊

    ReplyDelete
  2. Mayuri PatelAugust 10, 2021 at 11:41 AM

    Anu, your punugulu have come out so crispy and look perfect. I love them so much, especially piping hot with some hot South Indian coffee. Like the idea of adding rava and rice flour. Perhaps that is what makes them so crispy.

    ReplyDelete
  3. AlluliAugust 10, 2021 at 4:39 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  4. cakesandcurrysAugust 10, 2021 at 8:46 PM

    Anu, the Punugulu, look so crispy. All I want is filter kaapi with it. These are perfect companion when it's raining. I like the addition of rawa and rice flour.

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  5. ShobhaAugust 10, 2021 at 9:03 PM

    This is one of the popular snack in Andhra and my favourite too. Very delicious and addictive. Perfect foor monsoon

    ReplyDelete
  6. CookwithRenuAugust 13, 2021 at 6:08 AM

    I have never made this, as never had left over batter, but I think next time I need to save some to make this. Looks so delicious, crispy and yummy

    ReplyDelete
  7. KalyaniAugust 14, 2021 at 12:05 AM

    I usually add EITHER rava or rice flour. using both is new and the punugulu looks so crispy n inviting, Anu

    ReplyDelete
  8. Poonam BachhavAugust 14, 2021 at 2:11 PM

    This is new recipe to me but the punugulu looks absolutely crispy ! Perfect tea time treat!

    ReplyDelete
  9. SwatiAugust 15, 2021 at 8:44 AM

    Punugulu looks so crispy and crunchy with the addition of rava and rice flour. delcious healthy snack made with leftover idli batter

    ReplyDelete
  10. jayashreeAugust 15, 2021 at 12:42 PM

    Pungulu looks so inviting and ideal for the season. It's been a long time I have made them, a good reminder to make them soon.

    ReplyDelete
  11. VasusvegkitchenAugust 15, 2021 at 1:43 PM

    My mother in law prepare these punugulu regularly with left over dosa batter. Loved your version punugulu, they looks super crispy, surely they tasted very yummy. Loved to have these punugulu with some green chilli chutney.

    ReplyDelete
  12. mildly indianAugust 15, 2021 at 10:58 PM

    I had stopped making pungulu because mie always used to have lots of oil. Your looks crisp and not oil laden, so I am going to try your version today.

    ReplyDelete
  13. preethi'scuisineAugust 22, 2021 at 4:12 AM

    Punugulu looks so crisp and crunchy. It is so addictive . Just need some spicy chutney to polish it off. Perfect for the cold and wet weather here.

    ReplyDelete
  14. Meera GirdharAugust 24, 2021 at 12:15 PM

    Punugulu is new to me. But great idea to use leftover Idly Dosa batter. Surely gone try this next time whenever I have a leftover batter. Your Punugulu looks so crisp and crunchy.

    ReplyDelete
  15. Priya VjAugust 30, 2021 at 12:54 PM

    I just made punugulu today . Coincidence as it may be I also added some rva and rice flour to make it crisp and crunchy. Some hot punuguls and coffee sound like a perfect treat ..what say?

    ReplyDelete
  16. NarmadhaSeptember 21, 2021 at 12:05 PM

    This is always my go to snack when kids and hubby demand something quick. This looks so crispy and crunchy. Perfect treat for evening Tea/Coffee

    ReplyDelete
  17. SasmitaSeptember 27, 2021 at 11:39 AM

    Punugulu sounds unique...love to have these crisp and crunchy with a cup of tea as evening snack.

    ReplyDelete

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