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Punggulu| Idli maavu bonda
Easy to make tea time snack using Idli batter
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Snack, Starter
Cuisine:
Indian
Keyword:
Andhra style recipes,, tea time snacks
Servings:
20
bondas
Author:
Jeyashri suresh
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.
Video
Punugulu recipe - Idli batter bonda...
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Punugulu recipe - Idli batter bonda recipe - Andhra punugulu
Notes
1. You can add 1 tsp of grated ginger to the batter.
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.