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Punugulu Recipe » Dassana’s Veg Recipes


Punugulu recipe with step-by-step pics – punugulu are spiced, crisp and attractive fritters made with idli batter or dosa batter. They’re common avenue meals in some elements of Andhra Pradesh. They make for a fast and attractive snack when you’ve got idli dosa batter prepared.

punugulu recipe

Punugulu may be made with freshly floor idli batter or fermented idli dosa batter. If you happen to like bitter tasting fritters, then you need to use idli batter which has change into barely bitter or a 2 to three days previous batter. Normally I make these fritters on the second day.

Punugulu or punukulu are a variation of the paniyaram, however simply that they’re fried as an alternative of cooking them within the appe pan. After all you can also make punugulu within the appe pan too, however the style can be like paniyarams.

There are a lot of variations you can also make within the punugulu recipe – like including greens to the batter or altering the spices and herbs as per your style.

You possibly can even skip onions within the recipe. It may also be a easy model with solely cumin and inexperienced chilies. For extra crispness, I add effective rava (semolina) to the batter, however you may even add rice flour.

Punugulu makes for a fast and simple snack, when you’ve got the idli dosa batter prepared. You possibly can serve it with any chutney. Normally we choose it with coconut chutney or peanut chutney.

Step-by-Step Information

Easy methods to make Punugulu Recipe

1. Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, when you’ve got refrigerated it. Right here I’ve used idli batter.

making punugulu recipe

2. Add the next substances and blend very nicely with a spoon.

  • 1 tablespoon rava or semolina (non-compulsory)
  • ¼ cup chopped onion
  • 1 teaspoon chopped curry leaves
  • ½ inch ginger (finely chopped)
  • 1 or 2 inexperienced chilies (chopped)
  • 2 to three teaspoons chopped coriander leaves
  • 1 teaspoon cumin seeds
how to make punugulu recipe

Frying punugulu

3. Warmth oil for deep frying in a kadai or pan. You should utilize any impartial flavored oil. Check a small portion of the batter in medium sizzling oil.

how to make punugulu recipe

4. The skin must be crisp and the within must be comfortable and fluffy. if the skin is just too crisp and absorbing a number of oil and turns into flat, then add some extra rava or rice flour.

If the feel is dense, then some extra water must be added to the batter. The punugulu batter shouldn’t be thick or skinny, however have a barely thick consistency. If the batter is of the suitable consistency, then you definitely don’t want so as to add both water or rava/rice flour.

  • If the batter could be very thick, you may add just a few tablespoons of water.
  • Whether it is skinny, then add just a few tablespoons of rice flour or rava.
how to make punugulu recipe

5. When you get the suitable texture after frying, then add spoonfuls of the batter in medium sizzling oil.

how to make punugulu recipe

6. When the perimeters change into pale golden and crisp, fastidiously flip them over with a slotted spoon.

how to make punugulu recipe

7. Proceed to fry them in medium sizzling oil turning them just a few instances for even browning.

how to make punugulu recipe

8. Fry them until they change into crisp and golden.

how to make punugulu recipe

9. As soon as performed, then take away with a slotted spoon and drain extra oil within the kadai itself.

how to make punugulu recipe

10. Hold fried punugulu on kitchen towels to soak extra oil.

how to make punugulu recipe

11. Serve punugulu sizzling or heat as a tea time snack or an after college snack for teenagers. You possibly can pair them with coconut chutney or peanut chutney or any chutney of your selection.

Andhra punugulu recipe

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punugulu recipe

Punugulu

Punugulu are spiced and crisp fritters produced from idli dosa batter. Fast snack from the Andhra delicacies.

Prep Time 10 minutes

Cook dinner Time 20 minutes

Whole Time 30 minutes

Stop your display from going darkish whereas making the recipe

preparation for punugulu recipe

  • Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, when you’ve got refrigerated it.

  • Add 1 tbsp rava (non-compulsory), 1 small onion, chopped or 1/4 cup chopped onion, 5 to six curry leaves, chopped or 1 tsp chopped curry leaves, 1/2 inch ginger, finely chopped , 1 or 2 inexperienced chilies, chopped, 2 to three tsp chopped coriander leaves and 1 tsp cumin seeds. 

  • Add salt if required. Combine very nicely.

frying punugulu

  • Warmth oil for deep frying in a kadai or pan. Check a small portion of batter in medium sizzling oil.

  • The skin must be crisp and the within must be comfortable and fluffy. If the skin is just too crisp and absorbing a number of oil, then add some extra rava or rice flour. If the feel is dense, then some extra water must be added to the batter. 

  • The punugulu batter shouldn’t be thick or skinny, however have a barely thick consistency. If the batter is of the suitable consistency, then you definitely don’t want so as to add both water or rava/rice flour.

  • If the batter could be very thick, you may add just a few tablespoons of water.

  • If its skinny, then add just a few tablespoons of rice flour or rava.

  • When you get the suitable texture after frying, then add spoonfuls of the batter in medium sizzling oil.

  • When the perimeters change into pale golden and crisp, flip over.

  • Proceed to fry them in medium sizzling oil turning them just a few instances for even browning.

  • Fry them until they change into crisp and golden.

  • Take away fried punugulu with a slotted spoon and drain extra oil.

  • Carry on kitchen towels to soak extra oil.

  • Serve punugulu sizzling or heat with coconut chutney or peanut chutney.

  • You possibly can change spices & herbs as per your style.

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This Punugulu Recipe publish from the archives first revealed in April 2016 has been up to date and republished on January 2023.



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