Tuesday, 9 November 2010


Punugulu is a quick to make snack with idly batter at hand. Tastes very good and can be prepared in 10 minutes flat. This dish does absorb a little more oil than other dishes. This can be reduced to a larger extent by adding a pinch of salt to the hot oil which is used for deep frying.

Punugulu tastes much better when the idly batter is a little sour.

The idly batter used for this recipe is the one made with boiled rice, raw rice and urad dal and not the one that is made with idly rava. Click here to know the recipe for making idly batter without idly rava.

  • Idly batter - 1 cup
  • Onions - 1, finely chopped
  • Green Chillies - 1-2, finely chopped
  • Curry Leaves - few, finely chopped
  • Coriander - few, finely chopped
  • Red Chilli powder - 1/2 tsp (optional)
  • Oil - for deep fry
  • Salt - to taste
  • In a bowl, mix all the ingredients. Be careful while adding salt since the idly batter already has salt in it.
  • In a kadai, heat oil and add a pinch of salt. Adding a pinch of salt helps the fried item to absorb lesser oil.
  • Drop small amounts of the batter into the oil and cook till golden brown.
  • Serve hot as is or with any chutney or ketchup of your choice.

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