Punugulu is a famous Indian snack recipe with small round dumplings and they are usually served with tea or chutney as an evening snack. (I'm having it for lunch).
And its made with leftover idli/dosa batter. (i used idli batter - which i made recently)
Seasonings (chilli, ginger and jeera) are added to the batter and fried until nicely golden and crispy.
Best served as
Prep: 12.50 minutes
Cook: 12.50 minutes
Total: 25 minutes
Serves 2-3 people
1 cup = 250ml
- 2 cup dosa batter / idli batter leftover
- 1 tbsp rava / semolina / suji
- 1 tbsp rice flour
- 1 inch ginger finely chopped
- 1 green chilli finely chopped
- 2 tbsp coriander finely chopped
- 1 tsp cumin / jeera
- ½ tsp salt
- oil for deep frying
- chopped onion for serving
- Firstly, in a large mixing bowl take 2 cups of leftover dosa batter / idli batter.
- Add in 1 tbsp rava and 1 tbsp rice flour.
- Add in 1 inch ginger, 1 green chilli, 2 tbsp coriander, 1 tsp cumin and ½ tsp salt.
- Mix well making sure everything is combined well.
- Add more rice flour if required to get thick batter.
- Now dip your hand in water, and start make lemon sized vadas/Fritters
- Drop them one by one to hot oil.
- Keep the flame in lower to medium stir occasionally.
- Also fry the punugulu till they turn golden brown.
- Drain off the punugulu on tissue paper to absorb oil.
- Finally, serve punugulu with coconut chutney and chopped onion.