My 273rd post, a "Punugulu Recipe" which goes by a lot of names. Like crispy fritters | Goli Baje | Idli Maavu bonda based on the different variations from regions in India.
Famous in the coastal regions of Andhra Pradesh. A quick and easy evening snack recipe, the perfect tea time snack and a popular street food.
Do you love having guests at home ? I certainly do. While growing up, there was someone or the other who visited our house everyday. Since most of the relatives used to live nearby, it would normally be a close family member visiting during the evenings.
After a customary wish to the guests, I would move on to my stud. Sit with my book open. But all my attention will be glued on to the conversation that happened in the living room 🙂
On all such occasions when someone came home to visit us in the evening, my mom usually welcomed them with a cup of hot chai. And alongside would be a snack which she had handy or anything which she could prepare in a shorttime.
Among all the different evening tea time snacks my mom used to make, this punugulu is one of my favoriteswhich she used to make in a jiffy.
Punugulu
While my mom used to makethis at home, with all honesty, we never fixed a name for this dish. We used to call this as idli batter bonda or sometime just bonda.
I however got acquainted with the name punugulu when I tasted it for the first time here in a local Indian store.
And I came to know that this is a famous snack originating from my neighboring state of Andhra. However, compared to the homemade version, the store versionwas so oily and sour tasting.
That it was my first and last try of punugulu anywhere outside. However, the name 'Punugulu' just stuck with me.
This punugulu basically starts with abatter. A fermented batter made from rice and urad dal. Refer here for my idli dosa batter recipe. We usually have it readily available in the refrigerator.
As I have already mentioned in my earlier post, I prepare batter once every week and it serves me well during the whole week in the form of idli, dosa, kuzhi paniyaram, etc.
When your guest arrive, all you have to do is to mix some readily available pantry seasonings/ingredients to the batter and fry it in hot oil.
You can then serve a batch of hot evening snack to your guests in no time. However, the most important thing to keep in mind is that, you should serve these punugulu only to your guests.
Don't ever make the mistake of even accidentally tasting one. Then for sure your guests will have none left.
These are nicely crispy on the outside, soft n spongy inside and you will never be able to stop yourself with eating just one. It is definitely very addictive 🙂
Stepwise Instructions
Punugulu
Revathi Palani
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.
Prep Time 2 minutes mins
Cook Time 8 minutes mins
Total Time 10 minutes mins
Course Snack
Cuisine Indian
Ingredients
- 1 Cup Idli Batter
- 1 pinch Baking soda
- 1 pinch Salt
- 1 pinch Asafoetida
- 1 pinch Red chilli powder
- ½ tsp Jeera
- 4 Curry leaves (finely chopped)
- 1 Tbsp Coriander leaves (finely chopped)
- 2 Tbsp Onion (finely chopped)
- ½ Tbsp Semolina / Rava
- 1 ½ Tbsp Rice Flour (adjust as needed)
- Oil - for frying
Instructions
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 in the right consistency.
Heat oil in a kadai for frying. Using your fingers take a small portion of thebatter, shape it into a rough ball and drop it gently in the hot oil. You can also instead drop spoonfuls of the batter
Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin | paper towel | clean kitchen towel to remove excess oil.
Serve the delicious punugulu hot along with any spicy chutney, like coconut chutney or peanut chutney or tomato chutney or allam pachadi | ginger chutney
Notes | FAQ
- The punugulu will taste best when the batter is a few days old and tastes slightly sour. Hence prefer using leftover idli batter or leftover dosa batter.
- Always fry in small portions. If you drop too many while deep frying, 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 instead of getting a soft punugulu.
- If the batter ends up thin, the bonda will absorb a lot of oil while frying and you will not get a crispy punugulu. So adjust the consistency of batter accordingly.
- Instead of red chilli powder, you can also add finely chopped green chilies (green chillies)
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Reader Interactions
Comments
Just tried came out very tasty... thans for the recipy
It came out.v.tasty. kids loved it.
Thanks Ira for trying and glad your kids loved it 🙂
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FAQs
Punugulu is a deep-fried snack made with rice, urad dal and other spices. They are often served with peanut chutney, known as palli chutney, coconut chutney, tomato chutney, verusanaga chutney or toordal chutney known as Kandhi Pachadi, or they can be served with capsicum peanut chutney.
What can be made from idli batter? ›
Idli batter recipes (514)
- Stuffed idlli. Idli batter•Matar (peas)•green chillies•ginger•Salt to taste•oil. ...
- Enduri Pitha - An Oriya Delicacy (Turmeric leaf infused dish) ...
- Appam. ...
- Idada. ...
- White dhokla with ground rice. ...
- Ponnugulu. ...
- Sago Bonda. ...
- Quinoa idli batter.
To reduce sourness in the batter,you can mix rice flour in water and add this mixture to the batter. Over fermented batter emanates unpleasant smell. Hence you can prepare dishes like kuzhi paniyaram and uttapam using sour batter. When you add chopped onions in these dishes,it will counteract sourness in the batter.
How to thicken dosa batter? ›
There are so many ways you can fix a runny idli batter. The most common being is to add 'Semolina' or rawa/sooji. Though you might also add ground poha and rice flour to thicken the consistency. Besides, if you add ragi flour, oats flour, millet flour then this would enhance the nutritional content too.
Is punugulu good for health? ›
Some variations of Chitti Pungulu also include chopped onions, green chilies, and coriander leaves which add a burst of flavors to the snack. It is not only a delectable snack but also a great source of protein and fiber, making it a healthy choice for snacking.
What is the other name of Punugulu? ›
It is an interesting quicky dish made of left over dosa batter. It is popularly known as Paniyaram in Tamil Nadu and Paniyaram is a popular snack dish from the Chettinad cuisine whereas in Andhra it is called as Gunta Punugulu. Paniyaram can either be a savory or sweet snack.
What is the difference between idli batter and dosa batter? ›
Both idli and dosa batter are made from rice and lentils. Idli batter is more thick in consistency than a dosa batter. To make dosa, the batter is spread on the tava (griddle) and thus needs to have a slight flowing and spreadable consistency. For idli batter the ratio to be used is 4:1 of rice and lentils.
Do we put soda in idli batter? ›
Usually people add baking soda to the batter of rice, dal and rava for idli so that it becomes more soft and spongy while making idli. However, if you add Eno in it, the Idlis will be much softer. It has the properties to ferment things quickly, so mix half to one packet of plain Eno in the batter.
Why soda is added to idli batter? ›
"Eno a fruit salt or soda is commonly used in baking and in variety of food preparations like Idli, dhoklas, pancakes etc. Soda or Eno is used to add fluffiness and softness to the food.
Why does my idli batter taste bitter? ›
There can multiple reasons for the batter tasting bitter. It seems you left the batter outside fridge even after fermentation. Old rice powder can also be a reason. Rice powder , sooji and Maida should be consumed fresh otherwise they taste bitter and smell bad.
Over-fermentation can lead to an unpleasant odour in the batter, which can carry over into the final dishes. This can affect the overall dining experience.
How to know if idli batter is bad? ›
If you see a thick and yellowish layer of batter on the top, it's gone bad. You shouldn't be using such batter for making Dosas or Idlis. Similarly, you can check for the smell and taste of the batter. Both these things will give you more idea about the freshness of your batter.
Why is poha added to dosa batter? ›
Adding Avalakki or poha will make dosa crispier. Poha or cooked rice or parched grain are added to dosa batter for soft and fluffy dosas. Some prefer soft dosa and some crispy.
What is the secret of crispy dosa? ›
It is essential to use cold water while blending else the batter can heat up. Blend dal to a smooth & fluffy consistency and the rice to slightly coarse texture, this makes the best crispy dosas. The amount of water mentioned in the recipe is for whole skinned urad dal & raw rice with 4 hours of soaking.
Should we add baking soda in dosa batter? ›
Baking soda increases the alkalinity of the batter, speeding up fermentation and aiding in browning. A well-seasoned cast iron griddle will cook the dosa quickly and evenly. Fermenting the batter with an immersion circulator or multi-cooker offers a quicker and more consistent fermentation.
What is Pesarattu made of? ›
Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. The term “pesarattu” is a blend of 2 Telugu words – pesara & attu. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe.
How many calories does Punugulu have? ›
SOUTH INDIAN FOODS
| NAME | QUANTITY | CALORIES |
|---|
| VADA | 1 PLATE (4pcs) | 330 |
| BONDA (Mysore) | 1PLATE (4pcs) | 420 |
| EGG BONDA | 1PC | 180 |
| PUNUGULU | 1 PLATE (4-5pc) | 160 |
7 more rowsSep 16, 2016
This Mysore Bonda recipe (also known as Mysore Bajji) is a popular South Indian snack food made with lentils, chopped fresh coconut, fresh herbs and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft and fluffy fritters.
Is Mysore Bajji made of maida? ›
Bondas are made with stuffings like potato mixture or mix vegetables. But these are plain bondas that are lightly spiced but turn out crisp with a soft, fluffy and light texture inside. Mysore bonda is made with maida or all-purpose flour.
