Punugulu-Andhra Style Street Food

Punugulu is made-up of Idli dosa batter and served with spicy chutney. This is a simple snack recipe, the softness of the punugulu completely depends on batter consistency. You can use fresh batter or fermented batter, but fermented batter will give you punugulu with little tangy taste.  

Preparation time	10mins
Cook time	20mins
Total time	30mins
Cuisine	Andhra
Type	Snacks
Author	Nivi Marshal

Ingredient(s)

Idli dosa batter	1cup
Rava or rice flour or powdered Poha	1tbsp
Onion	1small(finely chopped)
Cumin seeds	1/2tsp
Green chilli	1(finely chopped)
Ginger	1tbsp(finely chopped)
Salt	as required
Coriander leaves	1tbsp(finely chopped)
Curry leaves	1tbsp(finely chopped)
Oil	for frying

How to prepare Punugulu:

• In a mixing bowl add all ingredients except oil, mix well.
• The batter consistency should neither be thick nor runny.
• Heat oil in a kadai, add little batter inside oil which should bubble on sides.
• Now add one punugulu in oil and fry in medium flame till golden. Take it out and check, if the batter is at right consistency punugulu should be crispy outside and soft inside.
• Now add few many punugulu inside oil and cook in medium flame, wait for a minute then gently flip the punugulu. Flip occasionally and cook till it turns evenly golden.
• Transfer to a colander, serve hot with spicy chutney.

Tips:

• If the batter is watery, punugulu will be too crispy and oily. Add more powdered Poha to batter and rest for 10mins to adjust the consistency, then start to fry them.
• If the batter is too thick, punugulu will be hard inside. If so sprinkle some water and adjust the consistency.
• This can be made out of fresh batter or with fermented batter, fermented batter will give but tangy taste.
• You can prepare the batter only by adding green chilli and salt alone.