Punugulu ( Fried Idli)

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Crispy Punugulu (Fried Dosa/Idli Batter Fritters)

Whether you're looking for a quick evening snack or a crispy appetizer, punugulu is the perfect way to transform leftover batter into something delicious. Enjoy them fresh and hot with your favorite chutneys!

Ingredients

  • 2 cups leftover dosa batter / idli batter
  • 1 tbsp rava (semolina/suji)
  • 1 tbsp rice flour (add more if needed for thickness)
  • 2 tbsp onion, finely chopped
  • 1-inch ginger, finely chopped
  • 1 green chili, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tsp cumin seeds (jeera)
  • 1½ tsp salt (adjust to taste)
  • Oil for deep frying

Instructions

  1. In a large mixing bowl, take 2 cups of leftover dosa/idli batter.
  2. Add rava, rice flour, onion, ginger, green chili, coriander, cumin, and salt.
  3. Mix well to combine all ingredients. If the batter is too runny, add a little more rice flour to get a thick consistency.
  4. Dip your hand in water, take lemon-sized portions of the batter, and shape them into rough balls or dumplings.
  5. Heat oil in a deep frying pan over medium heat.
  6. Gently drop the batter balls one by one into the hot oil.
  7. Keep the flame medium to low and stir occasionally.
  8. Fry until the punugulu turn golden brown and crispy on all sides.
  9. Remove from oil and drain on a kitchen towel to absorb excess oil.
  10. Serve hot with coconut chutney, tomato ketchup, or spicy peanut chutney.

Tips for Perfect Punugulu:

  • Ensure the batter is thick so the vadas hold their shape while frying.
  • Fry on medium heat to cook them evenly inside and get a crispy texture outside.
  • Adding rava and rice flour enhances crispiness.
  • Can also mix in a pinch of baking soda for extra fluffiness.


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