(Crispy fritters with left over idli/dosa batter)
Punugulu are a deep fried fritters made from left over Idli/Dosa batter. Its a very popular street food in Andhra. Great way to use up the left over batter.
The key to make tasty punugulu is making them less oily, yet crispy. This can be done by making the batter in the right consistency. Not too thick and not too thin. Thick batter makes your fritters hard, while the thin runny batter, makes them oily and soggy too.
This is the most basic version, they can be made with lot of variations. I made them with dosa batter. Quick and easy snack to make and they are perfect accompaniment with chai/coffee on a breezy evening 🙂
Dosa Batter – 2 cups
Rice flour -2 tsp
Semolina(Suji Rava) – 2 tsp
Onions finely chopped- 1
Green chilies finely chopped- 2
Cumin seeds- 1/2 tsp
Curry leaves- 1 sprig
Coriander leaves- 2 tsp
Pinch of hing(Optional)
Salt to taste
Oil for deep frying
Take the dosa batter and add the rice flour, semolina, chopped onion, green chillies,cumin seeds, chopped ginger, salt and chopped coriander,curry leaves. Do not add any water.
If the batter is still runny add lil more rice flour to get correct consistency.
Mix everything nicely and let it rest for at least 30 minutes.
Heat oil in a kadai. Once its hot, drop small balls of batter into it. Reduce heat to medium and turn the fritters once they change colour.
Drain them onto paper towels. (Make sure not to overcrowd them)
Serve as-is or with any chutney.