Punugulu recipe | Andhra style punugulu recipe – Leftover Idli batter bonda. A perfect tea-time snack, recipe with full video and step-by-step pictures.
Punugulu is a popular tea time snack in Andhra, made by soaking rice, urad dal and fermenting it. We can make punugulu using left over batter also. It is similar to the Madurai Vellaiappams. Many times amma makes vellaiappam using left over idli batter.
Can I make punugulu without fermenting the batter
You can make it without fermenting the batter, by adding 2-3 tbsp of sour curd to the batter. But fermented batter gives softness and fluffiness to the punugulu.
Always use thick idli batter, dosa batter will be little runny and observes more flour, which in turn makes the bonda hard and rubbery.
Looking for similar tea time snack, check out, Kara vadai, Thavala vadai, Medhu bonda
Punggulu| Idli maavu bonda
Ingredients
- 1 cup Idli batter*
- 2 tbsp maida | plain flour
- 2 tbsp rice flour
- 1/2 tsp cumin seeds
- 3-4 green chilis
- 1 tbsp chopped coriander leaves and curry leaves
- ½ tsp salt
- 1 onion finely chopped
- Oil for deep frying
- *If you don’t have idli batter soak 2 cups of idli rice and 1 cup urad dal for 3 hours
- And grind this into fine batter and ferment for 6-7 hours.
Instructions
- In a bowl add the idli batter.
- If you don’t have Idli batter soak the rice and dal together and grind this into a smooth paste without adding much water.
- Add salt and ferment this for 6-7 hours. You can add 2 tbsp of sour curd and skip the fermentation but fermented batter gives perfect taste.
- Add finely chopped chili, coriander leaves, curry leaves and onion to this.
- Add in the rice flour, maida and salt too and mix well.
- Beat this well with a spoon to make the batter fluffy and airy. This gives a perfect texture and keeps the inside portion soft and porus.
- Heat oil for deep frying.
- Take small portions of the batter and put this into the oil. Add in batches.
- Deep fry in medium flame.
- Once one side becomes golden brown color, flip the bondas.
- Deep on both sides and take it out from the pan.
- Drain excess oil in a kitchen towel.
- Punugulu is ready. This can be served with coconut chutney too.
Notes
2. The quantity of flour depends on the thickness of the batter.
3. If it is very thick, add 1-2 tbsp of yogurt and beat well.
4. Punugulu tastes best when served hot.
- In a bowl add the idli batter.
You can make punugulu without Idli batter.
- If you don’t have Idli batter soak the rice and dal together and grind this into a smooth paste without adding much water.
- Add salt and ferment this for 6-7 hours. You can add 2 tbsp of sour curd and skip the fermentation but fermented batter gives perfect taste.
- Add finely chopped chili, coriander leaves, curry leaves and onion to this.
- Add in the rice flour, maida and salt too and mix well.
- Beat this well with a spoon to make the batter fluffy and airy. This gives a perfect texture and keeps the inside portion soft and porus.
- Heat oil for deep frying.
- Take small portions of the batter and put this into the oil. Add in batches.
- Deep fry in medium flame.
- Once one side becomes golden brown color, flip the bondas.
- Deep on both sides and take it out from the pan.
- Drain excess oil in a kitchen towel.
- Punugulu is ready. This can be served with coconut chutney too.
- You can add 1 tsp of grated ginger to the batter.
- The quantity of flour depends on the thickness of the batter.
- If it is very thick, add 1-2 tbsp of yogurt and beat well.
- Punugulu tastes best when served hot.
