Mild, crispy, and deliciously spiced, this Punugulu recipe is a favourite manner to make use of up any leftover or further idli batter. Make an enormous batch of those well-liked deep fried fritters from Andhra Pradesh in your subsequent get-together and witness magic occur — these Punukulu will disappear earlier than your very eyes!
What are Punugulu
Punugulu (or punukulu) are a variation of Paniyaram which are deep-fried as an alternative of cooking them within the appe pan. After all, you may make punugulu within the appe pan too, however then they’ll be like Paniyarams.
In case you have leftover Idli Batter or Dosa Batter, making punugulu is the right manner to make use of it. It’s additionally a versatile recipe insofar as it’s also possible to make it with freshly floor idli batter, too.
When you like your fritters to have an virtually sourdough tang, then maintain for the batter to for two to three days within the fridge earlier than utilizing it. Normally, I make these fritters on the second day. The primary day after the batter has fermented, I make idli or dosa.
Punugulu makes for a fast and straightforward snack you probably have the idli dosa batter prepared. You may serve it with any chutney. Normally, we favor consuming ours with Coconut Chutney or Peanut Chutney.
Elements & Substitutions
- Idli Batter – Or use dosa batter or uttapam batter.
- Rava (Semolina) – That is an non-compulsory addition that provides the fritters a beautiful little bit of texture. When you don’t have any, it’s high quality to omit it. Or add rice flour as an alternative.
- Onion – For candy allium complexity. Be at liberty to make use of crimson, white, yellow, or candy onions, or swap in shallots as an alternative.
- Curry Leaves & Ginger – For heat. In a pinch, be happy to make use of dried curry leaves and dried, powdered ginger.
- Inexperienced Chillies – For a bit of warmth. Be at liberty to dial up the spice by including further, or make it milder by including much less or omitting it altogether.
- Coriander Leaves (Cilantro) – For a little bit of herbaceous brightness. Be at liberty to substitute your favourite tender herb like parsley as an alternative.
- Cumin Seeds – For heat. In a pinch, you possibly can swap in floor cumin as an alternative.
- Oil – That is for deep frying the punugulu, so make sure you select a neutral-flavored oil with a excessive smoke level (e.g. vegetable oil, peanut oil, refined coconut oil, or ghee).
Optionally available Variations
There are various variations you may make within the punugulu recipe, so customization is essential. Think about:
- Including greens to the batter (e.g. finely chopped fenugreek or spinach or spring onion greens)
- Altering the spices and herbs as per your style.
- You may skip onions within the recipe should you observe a Satvik food plan.
- Make a easy model with solely cumin and inexperienced chilies.
- For crispier punugulu, I add high quality rava (semolina) to the batter, however you possibly can even add rice flour.
Step-by-Step Information
Tips on how to make Punugulu
Prep
1. Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature you probably have refrigerated it. Under I’ve used idli batter.
Do verify the consistency of the idli dosa batter. If its medium-thick, you don’t want so as to add rava (semolina).
However whether it is on the thinner facet, think about including some rava or rice flour to thicken the batter. I’ve added 1 tablespoon of rava to the batter.
Nonetheless remember to not add an excessive amount of as these could make the feel denser and more durable.
Quite the opposite if the batter is simply too thick, you will want so as to add just a few tablespoons of water or else the feel will be arduous and chewy.
2. Add the beneath listed substances and blend very nicely:
- 1 tablespoon of rava or suji (non-compulsory)
- ¼ cup finely chopped onions
- 1 teaspoon of chopped curry leaves
- 1 inch ginger (finely chopped)
- 1 or 2 inexperienced chilies (or ½ to 1 teaspoon, chopped)
- 2 to three teaspoons of chopped coriander leaves
- 1 teaspoon of cumin seeds
Fry Punugulu
3. Warmth oil for deep frying in a kadai or pan.
4. Check a small portion of the batter in medium sizzling oil. The skin needs to be crisp and the within needs to be gentle and fluffy.
If the surface is simply too crisp and absorbs quite a lot of oil and turns into flat, then add some extra rava or rice flour to the batter and blend very nicely.
If the feel is tough or dense, then some extra water must be added to the batter.
5. When you get the fitting texture after frying your tester, then add spoonfuls of the batter in medium sizzling oil.
6. When the perimeters turn into pale golden and crisp, flip them over with a slotted spoon.
7. Proceed to fry them in medium sizzling oil turning them just a few instances for even browning.
8. Fry the punukulu until they turn into crisp and golden.
9. As soon as achieved, then take away the punugulu with a slotted spoon and drain the surplus oil.
10. Hold fried punugulu on kitchen towels to empty the surplus oil.
11. Serve Punugulu sizzling or heat as a tea-time snack or an after-school snack for youths. You may pair them with coconut chutney or peanut chutney or any chutney of your alternative.
Professional Suggestions
- Make sure that to warmth your oil appropriately for deep frying. We’re aiming for a temperature of between 180 to 190 Celsius. If the oil is simply too chilly, the batter will sink, the outside received’t crisp up, and the fritters will get oil-logged. If the oil is simply too sizzling, the punugulu will burn on the surface earlier than the inside has an opportunity to cook dinner via.
- The punugulu batter shouldn’t be thick or skinny however have a medium (barely thick) consistency. If the batter is of the fitting consistency, you then don’t want so as to add both water or rava/rice flour.
- If the batter may be very thick, you possibly can add just a few tablespoons of water.
- Whether it is skinny, then add just a few tablespoons of rice flour or rava.
- Spice and Herb variations: Add your favourite herbs and spices to the batter. You may select from crushed black pepper, cumin seeds, inexperienced chillies, asafoetida (hing), curry leaves, ginger and coriander leaves. Be at liberty to skip onions if you don’t favor them. For small youngsters omit the inexperienced chillies.
FAQs
Sadly, punugulu are a snack that basically must be eaten recent from the fryer. After a while, the outside will turn into gentle and there’s no great way I do know of to crisp them again up. That mentioned, be happy to make the batter as much as 2 to three days forward of time!
Although the spices added are roughly the identical for each forms of fritters, in Vada, the batter is created from solely urad dal, so the ultimate style and texture is completely different. In punugulu, there’s extra rice and fewer urad dal, so the flavour, style of punugulu may be very completely different from the style of medu vada.
Extra Comparable South Indian Fried Snacks!
Snacks Recipes
Karnataka Recipes
Snacks Recipes
Pakora Recipes
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Punugulu Recipe (Punukulu)
Punugulu (or Punukulu) are spiced, savory, crispy deep fried fritters created from leftover or further idli batter or dosa batter that’s flavored with onions, inexperienced chillies, cumin seeds, ginger, curry leaves and coriander leaves. These are a fast to make snack from the Andhra delicacies and well-liked there.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Complete Time 30 minutes
Stop your display from going darkish whereas making the recipe
Preparation
Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, you probably have refrigerated it.
Add the rava (non-compulsory), chopped onions, curry leaves, inexperienced chillies, ginger, coriander leaves and cumin seeds.
Add salt if required. Combine very nicely.
Frying Punugulu
Warmth oil for deep frying in a kadai or pan. Check a small portion of batter in medium sizzling oil and start frying it.
- As soon as achieved, verify the feel after cooling it a bit. The skin needs to be crisp and the within needs to be gentle and fluffy. If the surface is simply too crisp and absorbing quite a lot of oil, then add some extra rava or rice flour to the batter. If the feel is dense, then some extra water must be added to the batter.
- The punugulu batter shouldn’t be very thick or skinny, however have a barely thick consistency or be medium-thick. If the batter is of the fitting consistency, you then need not add both water or rava or rice flour.
If the batter may be very thick, you possibly can add just a few tablespoons of water.
If its skinny, then add just a few tablespoons of rice flour or rava.
When you get the fitting texture after frying the small portion of batter, then add spoonfuls of the batter in medium sizzling oil.
When the perimeters turn into pale golden and crisp, flip over every fritter.
Proceed to fry them in medium sizzling oil turning them just a few instances for even browning.
Fry them until they turn into crisp and golden.
Take away fried punugulu with a slotted spoon and drain extra oil.
Carry on kitchen towels to soak extra oil.
Serve Punugulu sizzling or heat with coconut chutney or peanut chutney or any most well-liked chutney.
- You may change the spices and herbs as per your style.
- Onions will be skipped if you don’t favor them.
- For small youngsters skip including inexperienced chillies.
- Use a excessive smoke level oil for deep frying.
- If the idli dosa batter may be very thick, add just a few tablespoons of water. If it has medium or skinny consistency, add some rice flour or rava (suji). However take care to not add an excessive amount of as this will make the punukulu have a denser texture.
- Recipe will be simply scaled to double the servings.
Vitamin Details
Punugulu Recipe (Punukulu)
Quantity Per Serving
Energy 342 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Sodium 353mg15%
Potassium 117mg3%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 76IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 21mg105%
Vitamin B6 0.1mg5%
Vitamin C 40mg48%
Vitamin E 4mg27%
Vitamin Okay 1µg1%
Calcium 58mg6%
Vitamin B9 (Folate) 208µg52%
Iron 2mg11%
Magnesium 22mg6%
Phosphorus 88mg9%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie food plan.
This Punugulu recipe from the archives first printed in April 2016 has been up to date and republished on March 2023.
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