Punugulu Recipe(Crispy South Indian Snack):
South India’s favorite street food, the perfect deep fried Punugulu.
Punugulu are a simple, deep fried snack, a part of Andhra street food, served with a range of chutneys. I have some left over dosa batter and my husband wanted to eat something hot this evening. So I have chopped onions and green chillies, added them to batter along with the other ingredients and prepared punugulu for this evening. Eating them with ridge gourd chutney made a memorable evening this winter. It’s a perfect snack or breakfast to make it quick and easy.
Ingredients (Serves 4-6):
- 2 cups Dosa Batter (recipe below)
- 2 tbsp Rice flour
- 2 tbsp Semolina
- ½ Onions, finely chopped
- 1-2 Green chili, finely chopped
- ½ tsp Cumin seeds
- 1 sprig Curry leaves, finely chopped
- Salt to taste
- Oil for deep frying
- Dosa Batter: Soak 1 cup urad dal and 2 cups of raw rice separately with enough water for 4-6 hours. Drain the water from the soaked rice and dal. Grind rice and dal with little water to a smooth paste. Ferment the dosa batter overnight or at least 8-10 hours. It will rise on fermentation. At the time of preparing dosas, add salt to taste to the dosa batter and mix well
- Add rice flour, semolina, onions, green chillies, cumin seeds and curry leaves to the dosa batter and mix well.
- Heat oil for deep frying and take a spoon of batter and drop in hot oil slowly one by one. You can use your hand instead of a spoon to drop small balls of the batter into the hot oil
- Fry them till golden brown and remove them aside on bloating paper to remove the excess oil.
Dos and don’ts:
- Add rice flour if the batter is too thin. It should be a slightly thick batter.
- You can use fermented fresh dosa batter or 2-3 days old dosa batter which gives a nice sour flavor to the recipe.