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Punugulu
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Punggulu| Idli maavu bonda

Easy to make tea time snack using Idli batter
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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...
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.