Punugulu are evening snacks prepared in Andhra homes. They are spicy fritters made with leftover idly or dosa batter. If the idly batter is readily available we can prepare them in a jiffy. Usually I prepare punugulu with leftover idly batter. First two days I make idlies and the remaining batter either I prepare punugulu or gunta ponganalu(Kuzhi paniyaram). Punugulu I prepare for evening snacks and gunta ponganalu for breakfasts. Punugulu recipe is very easy. Bombay rava is added to the idly batter to get right consistency for making punugulu. Here I present spicy n tasty punugulu to enjoy as a snack on a rainy evening. Njoy Cooking, Serving n Savoring!
Idly batter: 2 cups
Red chilli powder: half tea spoon
Oil: For deep frying.
Onion: 1 no. Small
Salt: As required.
Method of preparation:
1. Take 2 cups of idly batter in a vessel.
2. Finely chop the onions and add them to the idly batter.
3. Now add red chilli powder and required amount of salt into it. Already idly batter consists of salt. So adjust the quantity accordingly.
4. Heat kadai, pour oil for deep frying.
5. When oil becomes hot, make punugulu with batter and carefully drop them into the oil.
6. Fry them till they turn into golden brown colour.
7. Transfer them onto a plate containing kitchen paper towel to absorb excess oil.
8. Likewise fry all the punugulu in batches.
9. Transfer the hot punugulu onto a serving plate and serve with tomato perugu pachadi or coconut chutney.
Bombay rava can be replaced with 1 tbsp of rice flour or even with besan flour too. We can prepare the punugulu without adding onions also.