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Punugulu / An easy crispy South Indian Snack

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Punugulu / An easy crispy South Indian Snack

Basically this is the Andhra snack made instantly with Idli batter. It can be made either with fresh batter or a day old batter with mild sourness. Doing it with fresh idli batter does not consume more oil, where as when it is made with the batter with mild sourness consumes more oil. An ideal snack for evening tea time...

  • Pre time: 05 mins
  • Cooking time: 10 to 15 mins
  • Serves: 4

Ingredients for making Punugulu / An easy crispy South Indian Snack:

  • Idli batter  5 ladles
  • Green chillies and ginger very finely grated or chopped 1 tea spoon each
  • Roughly crushed pepper corns 3/4tea spoon
  • Grated coconut 2 table spoons
  • Semolina / Poha / Besan flour 1 table spoon 
  • Chopped curry leaves and coriander leaves 
  • Finely chopped onions from 1 onion (Optional)
  • Asafoetida powder 1/4 tea spoon
  • Oil for deep frying
  • Since the batter already has salt, keep it in mind and add required salt

How to make Punugulu / An easy crispy South Indian Snack?

Heat oil in a pan.
Mean while to make the batter for Punugulu ready, in a broad bowl take the idli batter and add all other ingredients and mix well.
Once the oil is heated well, keep the flame in medium.
Drop balls of batter in to the ball.
Wet your fingers and take balls of batter to get good shape.
Fry them to crispy golden brown on all sides.
Serve hot and crispy Punugulu with chutney or sauce.
Note:
Adjust the quantity of Semolina or Poha to bring the batter in to the right consistency. The Punugulu batter should be in the consistency of Medhu vada / Ulundu vada.


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