Punugulu are small fritters from Andhra Pradesh, made with idli or dosa batter. They’re crisp on the outside, soft and slightly tangy inside, and taste best when eaten hot with chutney.
They’re often made from leftover fermented batter, but you can use fresh batter too. I first had them at a roadside stall in Vijayawada — the vendor handed me a paper cone filled with steaming hot punugulu and coconut chutney on the side. Since then, I’ve been making them at home whenever I have extra dosa batter to use up.
They’re quick to fry, light, and make a great evening snack or something to share at the table.
Why you’ll love my recipe
- Crisp outside, soft inside
- A smart way to use leftover dosa or idli batter
- Ready in under 30 minutes
- Naturally vegetarian and gluten-free
Punugulu
Ingredients
- 480 g dosa or idli batter
- 20 g rice flour 2 tablespoons
- 100 g onion finely chopped (1 small)
- 5–10 g green chilies finely chopped (1–2 pieces)
- 4 g cilantro chopped (1 tablespoon)
- 2 g cumin seeds ½ teaspoon
- Pinch of baking soda optional, for extra crispness
- Salt to taste
- Oil for deep frying
Instructions
- In a bowl, mix dosa batter with rice flour, onion, chilies, cilantro, cumin seeds, and salt. Batter should be thick enough to drop, not runny. Add a pinch of baking soda if desired.
- Heat oil in a deep pan over medium heat.
- Drop small spoonfuls of batter into hot oil, a few at a time.
- Fry until golden and crisp, turning occasionally, about 3–4 minutes.
- Remove and drain on paper towels.
- Serve hot with coconut chutney, peanut chutney, or tomato chutney.
Notes
- Use leftover dosa or idli batter for authentic flavor; add a spoon of rice flour if the batter feels too thin.
- Replace urad dal batter with moong dal or chana dal for a nuttier variation.
- Add chopped onions, grated carrots, or spinach for extra texture and flavor.
- The batter should be thick enough to drop easily but not runny; it helps the fritters hold their shape.
- Wet your fingers before scooping the batter into hot oil to prevent sticking.
- Fry on medium heat for even browning; if the oil is too hot, the outside will turn crisp before the inside cooks through.
- Drain on a wire rack or absorbent paper to keep them crispy.
- Punugulu taste best fresh, but you can refrigerate the batter for up to 2 days.
- Reheat leftover fritters in an air fryer or oven for 5–7 minutes to restore crispness.
- Avoid covering freshly fried punugulu tightly; trapped steam softens them.
- Serve hot with peanut chutney, coconut chutney, or tomato-onion chutney.
- Pair with masala chai or filter coffee for a true Andhra-style snack experience.
- Sprinkle a little chaat masala or grated coconut on top for a flavorful twist.
- Add finely chopped green chilies and curry leaves to the batter for a spicier version.
- Mix crushed peppercorns or ajwain for a hint of heat and aroma.
- Try making mini punugulu and toss them in spiced yogurt for a fusion-style dahi snack.
Nutrition
FAQs
What is punugulu made of?
They’re made from fermented dosa or idli batter mixed with onions, chilies, and spices, then deep fried.
Can I make punugulu without fermented batter?
Yes, but fermentation gives the best flavor. You can use fresh batter, just expect a milder taste.
Which chutney goes best with punugulu?
Coconut, peanut, or tomato chutneys are traditional, but mint chutney also works.
How do I keep punugulu crispy?
Serve them right after frying. For parties, keep them in a warm oven and avoid covering them tightly.
Punugulu are the kind of snack that disappears fast; crunchy, flavorful, and comforting. They show how simple leftover batter can be transformed into something special.
If you loved these punugulu, try them with my Coriander Chili Chutney for that classic Andhra-style heat, or Coriander Mint Chutney for a refreshing, cooling twist. Don’t forget a cup of Wagh Bakri Masala Tea on the side - it turns this simple snack into something you’ll look forward to making again.
Have a question or something to share? Leave a comment below!