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Pungulu Recipe - Dosa Batter Delights!
It’s simple, easy to prepare, and incredibly flavoursome. Also known as Punukkulu, this crispy dish is prepared with leftover idli batter or dosa batter. However, it can also be made by preparing fresh batter. After making round balls out of the batter, it’s deep-fried and served with lip-smacking chutneys. As a result, it’s super crispy on the outside, while being savoury and tangy on the inside. This duality makes it the perfect tiffin option or snack item for both children as well as adults. The easy to make snack can also be prepared for Potlucks and Get-togethers, an excellent replacement for Pakoras. Prepare Punugulu with perfectly fermented batter to get the authentic taste. Weather plays a vital role in the process as well. For quick fermentation, you can keep the batter in the oven, add a pinch of baking soda, and leave the light on to get fluffy Punugulu. There are different variations of the Punugulu recipe, the Idli batter recipe, and the dosa batter recipe. You can choose the one that best suits your taste. Some people even make it using maida batter. To make Punugulu at home using the dosa batter recipe, follow the step-by-step instructions given below.
Pungulu Recipe Info:
Prep Time
10 MinsCook Time
20 MinsTotal Time
30 MinsCuisine
IndianCategory
SnackPungulu Recipe Ingredients (6 Servings):
- Dosa Batter – 2 cups
- 2 Tablespoon Semolina
- 1/2 Onion, finely chopped
- 1-2 tablespoons Rice flour
- 1 and 1/4 green chilli
- 1/2 tablespoon cumin
- Curry leaves, 1 sprig, finely chopped
- Coriander leaves – 2 tablespoons, finely chopped
- Refined oil (As required)
- Salt (As required)
Step-by-Step Instructions:
Preparation:
- Take 2 cups of dosa batter in a fresh bowl. If the batter is fresh out of the refrigerator, let it reach room temperature.
- Take 2 tablespoon semolina, and add to the batter.
- Now add freshly chopped onions, green chilli, curry leaves, coriander leaves and cumin to the bowl.
- Add 1-2 tablespoon of rice flour.
- Add salt and mix all the ingredients well.
- Prepare round balls from the batter.
Cooking:
- Start heating the oil for deep frying. You can use a Kadai or pan for the same.
- Once the oil is heated, put it on medium flame.
- To test, put a small portion in the oil. Start cooking if everything is ok.
- Drop the round balls in the oil carefully, and deep fry them until their colour becomes golden brown.
- If the outer layer is absorbing too much oil and is exceptionally crispy, add some rice flour to the batter. The batter should become slightly thicker.
- If the texture is too dense, add a little water.
- Once they are golden brown on both sides and evenly cooked, take them out.
- Use an absorbent paper to extract extra oil.
Your Punugulus are now ready. Serve them hot to your family members or friends. You can serve it with coconut chutney, tomato chutney or sambar.
Happy snacking!
