Punugulu


Punugulu is an easy tea time snack made with leftover idli batter.Seasonings are added to the idli batter and fried until nicely golden and crispy.

Ingredients
  • Idli Batter - 1 Cup
  • Baking soda - 1 pinch
  • Salt - 1 pinch
  • Asafoetida - 1 pinch
  • Red chilli powder - 1 pinch
  • Jeera - 1/2 tsp
  • Curry leaves - 4 (finely chopped)
  • Coriander leaves - 1 Tbsp (finely chopped)
  • Onion - 2 Tbsp (finely chopped)
  • Semolina / Rava - 1/2 Tbsp
  • Rice Flour - 1 1/2 Tbsp (adjust as needed)
  • Oil - for frying

Instructions
  1. Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter.


2.Heat oil in a kadai for frying. Using your fingers take a small portion of the 
batter, shape it into a rough ball and drop it gently in the hot oil.



3.Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin to remove excess oil.



4.Serve hot along with any chutney.





- The punugulu will taste best when the batter is a few days old and tastes slightly sour.

- Always fry in batches. If you drop too many in the hot oil, it will quickly reduce the temperature of oil and the punugulu will not come out good.

- Quantity of the rice flour added would purely depend on how thick your idli batter is. So add a little initially and then add more if needed. You may also use less if your batter is already thick.

- If the batter ends up thick, the bonda will turn out hard. If the batter ends up thin, the bonda will absorb more oil while frying. The batter consistency can be adjusted accordingly.

- Instead of red chilli powder, you can also add finely chopped green chilli.

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