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Punugulu Recipe

Punugulu Recipe

Punugulu are crispy, golden-brown, deep-fried fritters from Andhra cuisine, made from a fermented batter of rice and urad dal. Served hot with spicy ginger chutney or coconut chutney, they are a popular street food snack, known for their addictive crunch and fluffy interior.
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Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 8 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Appetizer, Snack, street food
Cuisine: Andhra, Indian, vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup idli/dosa batter fermented, or use leftover batter
  • 2 tbsp fine semolina (sooji/rava) for extra crispness
  • 1 tbsp rice flour
  • 1 small onion finely chopped
  • 1-2 green chilies finely chopped
  • 1 tbsp ginger finely grated
  • 2 tbsp coriander leaves finely chopped
  • 1/4 tsp salt or to taste (adjust if batter is already salted)
  • 1 pinch asafoetida (hing)
For Frying
  • Oil for deep frying
For Serving
  • Ginger Chutney or Coconut Chutney

Equipment

  • Deep frying pan or kadai
  • Mixing bowls
  • Slotted spoon

Method
 

  1. In a mixing bowl, take the fermented idli/dosa batter. Add semolina, rice flour, chopped onion, green chilies, grated ginger, coriander leaves, salt, and asafoetida.
  2. Mix everything well to form a thick, spoonable batter. Let it rest for 10 minutes. The semolina will absorb moisture and thicken the batter slightly.
  3. Heat oil for deep frying in a kadai or pan over medium heat. To test, drop a small bit of batter—it should rise steadily without browning too quickly.
  4. Once the oil is hot, reduce flame to medium. Grease a spoon with oil. Take small portions of the batter and gently drop them into the hot oil. Do not overcrowd the pan.
  5. Fry on medium heat, stirring occasionally, until the punugulu turn golden brown and crisp on all sides (about 4-5 minutes).
  6. Remove with a slotted spoon and drain on paper towels. Serve immediately hot with spicy ginger chutney or coconut chutney.

Notes

Batter: Well-fermented idli/dosa batter yields the best fluffy yet crisp texture. The batter should be thick, not runny. Adjust with rice flour or semolina if too thin.
Frying: Maintain medium heat for even cooking and a crispy exterior. If oil is too hot, they will brown outside but remain raw inside.
Variations: You can add finely chopped curry leaves, cumin seeds, or crushed peppercorns to the batter. For a different version, mix boiled and mashed potatoes into the batter.
Serving: Punugulu are best consumed fresh and hot. They can soften if left for too long.
Leftover Idea: Leftover punugulu can be sautéed with onions, turmeric, and chili powder to make a quick stir-fry snack.