Punugulu are deep-fried South Indian snack bites made from a fermented rice and urad dal batter. Punugulu (or Punukulu) are spiced, savory, crispy deep fried fritters made from leftover or extra idli batter or dosa batter. They are popular street food and are often served as a snack or appetizer. Here's a Punugulu recipe:
Ingredients of Punugulu :
For Batter:
- 1 cup idli rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 1/4 teaspoon baking soda
- Salt to taste
- Water (for soaking and grinding)
For Punugulu:
- 1/2 cup finely chopped onions
- 2-3 green chilies, finely chopped (adjust to taste)
- 1-2 tablespoons chopped coriander leaves
- A pinch of asafoetida (hing)
- Oil for deep frying
Instructions of making Punugulu:
1. Prepare the Batter:
- Wash the idli rice, urad dal, and fenugreek seeds together in cold water. Soak them in enough water for about 4-6 hours or overnight.
- Drain the soaked rice and urad dal, and then grind them into a smooth batter. Use as little water as necessary to achieve a thick, smooth consistency. The batter should not be too thin; it should be similar to the dosa batter.
- Transfer the batter to a mixing bowl, add salt, and mix well. Cover the bowl and allow the batter to ferment for about 6-8 hours or overnight. During fermentation, the batter will rise and become slightly airy.
2. Make the Punugulu:
- After fermentation, the batter will have a slight sour aroma. Mix the batter gently to incorporate air.
- Add finely chopped onions, green chilies, chopped coriander leaves, and a pinch of asafoetida (hing) to the batter. Mix everything together.
3. Heat Oil for Frying:
- Heat enough oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small portion of the batter into the oil; if it rises to the surface and starts sizzling, the oil is ready for frying.
4. Fry Punugulu:
- Take small portions of the batter using your hands or a spoon and drop them into the hot oil. Make them slightly flattened, bite-sized rounds.
- Fry the punugulu in batches, ensuring they are not overcrowded in the pan. Fry them until they turn golden brown and crisp on all sides, which should take about 3-4 minutes. Flip them occasionally for even frying.
- Use a slotted spoon to remove the fried punugulu from the oil and drain them on paper towels to remove excess oil.
5. Serve Punugulu:
- Serve the Punugulu hot with your favorite chutney or sauce. Coconut chutney, tomato chutney, or mint chutney are great choices.
Enjoy your crispy and delicious Punugulu as a snack or appetizer!
Country of origin- India
State- Andhra Pradesh
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