Punugulu Recipe / Challa Punugulu With Idli Batter, with step by step pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is also called as Punukkulu and it is famous street food in the coastal regions of Andhra Pradesh. Originally, it is prepared by soaking urad dal, rice, then ground to a batter and seasoned with jeera, green chilli etc. But I have shared a shortcut method of using leftover idli batter and it is also named as Idli Maavu Bonda. I suggest using 3 to 4 days older batter which lends a nice tangy taste to the snack. This Punugulu looks similar to the Goli Baje / Mangalore Bonda though both the recipes are made with completely different ingredients but both should be eaten hot! hot! Also, it goes well with coconut chutney, green coconut chutney and Khara Chutney too.
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Challa Punugulu With Idli Batter
Punugulu Recipe | Challa Punugulu with idli batter
Equipment
- Stovetop
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Idli Batter
- 1½ tbsp Rice Flour
- ½ tbsp Rava / Sooji / Semolina
- 1/2 Onion
- 1 Green Chilli
- 1 Generous Pinch Hing
- 1 Sprig Curry Leaves
- 1 tbsp Coriander Leaves
- 1 Small Piece Ginger
- ¼ tsp Jeera
- Little Salt
- 1 Pinch Cooking Soda
- Oil For Deep Frying
Instructions
- First, measure and keep all the ingredients ready. I used 3 to 4 days older idli batter which lends a nice tangy taste. Then, chop the onion, green chilli, ginger, coriander and curry leaves finely.
- To a mixing bowl, pour the idli batter, then add sooji. Now add the chopped onion, green chilli, ginger, coriander and curry leaves.
- Add the cumin seeds, cooking soda, hing and a very little salt (idli batter has added salt in it already). Mix the batter well and adjust with water if needed. The batter should be in medium consistency not too thick or runny, just thicker than the dosa batter (refer the tips section for more tips).
- Heat oil in a kadai, drop a small piece of the batter, if it raises immediately, then proceed with the frying. Now wet your hands with little water, pinch a small gooseberry sized batter and drop it in the oil. The batter doubles in size, so don’t pinch large-sized batter.
- Fry in medium flame, once it fluffs up, turn to another side. Don’t crowd the oil too much, else it gets stuck with each other. Fry till golden colour by constant stirring with a slotted ladle. Drain it in a kitchen towel and do the same with the remaining batter.
- Enjoy this Punugulu Recipe with Red Chilli Coconut Chutney.
Video
Notes
Tips for Challa Punugulu with idli batter
1. Use 3 to 4 days older / leftover Idli Batter which lends a nice tangy taste to the Punugulu Recipe.2. If using new Idli Batter, use well and fully fermented one.
3. There is no specific measurement for this recipe, you can alter and adjust the ingredients as per wish PROPORTIONALLY.
4. Adjust green chilli as per spice level preferred for this Challa Punugulu with Idli Batter.
5. Addition of ginger and hing lends a nice flavour and helps in digestion too.
6. Ensure the batter is thicker than the dosa batter not too thick or runny.
7. If the batter is thick, the punugulu turns hard. So adjust with little water and mix again.
8. If the batter is runny, the punugulu absorbs lot of oil while frying. To troubleshoot it, adjust with 1 tbsp of sooji or powdered poha which works best. If more sooji is added, the punugulu turns hard and flat.
9. Addition of cooking soda gives a feathery texture and add it just before frying only.
10. Furthermore, don't add cooking soda more than mentioned, else the punugulu absorbs more oil.
11. Ensure to add very little salt only to the batter, as the Idli Batter has added salt in it already.
Punugulu Recipe
Method for Punugulu Recipe
1. First, measure and keep all the ingredients ready. I used 3 to 4 days older idli batter which lends a nice tangy taste. Then, chop the onion, green chilli, ginger, coriander and curry leaves finely.
2. To a mixing bowl, pour the idli batter, then add rice flour and sooji. Now add the chopped onion, green chilli, ginger, coriander and curry leaves.
4. Add the cumin seeds, cooking soda, hing and a very little salt (idli batter has added salt in it already). Mix the batter well and adjust with water if needed. The batter should be in medium consistency not too thick or runny, just thicker than the dosa batter (refer the tips section for more tips).
4. Heat oil in a kadai, drop a small piece of the batter, if it raises immediately, then proceed with the frying. Now wet your hands with little water, pinch a small gooseberry sized batter and drop it in the oil. The batter doubles in size, so don’t pinch large-sized batter.
5. Fry in medium flame, once it fluffs up, turn to another side. Don’t crowd the oil too much, else it gets stuck with each other. Fry till golden colour by constant stirring with a slotted ladle. Drain it in a kitchen towel and do the same with the remaining batter.
Enjoy this Punugulu Recipe with Red Chilli Coconut Chutney.
Punugulu With Idli Batter
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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