Punugulu
Punugulu are South Indian fritters made from dosa or idli batter. Crisp, tangy, and perfect with chutneys, they’re a popular street food snack.
Servings: 4
Calories: 29kcal
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
Ingredient swaps:
- 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
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 39mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg