Meal Prep · South Indian
Punugulu
Crispy, savory fritters from Andhra Pradesh, perfect for a snack or light meal.
Ingredients
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Step-by-step- In a large mixing bowl, combine rice flour, urad dal flour, chopped onion, green chilies, grated ginger, coriander leaves, cumin seeds, asafoetida, and salt.
- Gradually add water, mixing continuously to form a thick yet pourable batter, similar in consistency to idli batter.
- Heat oil in a deep frying pan or kadai over medium heat. To test the oil, drop a tiny bit of batter; it should sizzle and float up immediately.
- Carefully drop small spoonfuls of the batter into the hot oil. Do not overcrowd the pan to maintain oil temperature.
- Fry the Punugulu, turning them occasionally, until they are golden brown and crispy on all sides.
- Remove the fried Punugulu with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Punugulu in an airtight container once completely cooled. They may lose some crispness but can be revived.
Freezer Not recommended
Fried Punugulu are best enjoyed fresh. Freezing can significantly alter their texture.
Reheat Air Fryer/Oven
Reheat in an air fryer at 350°F (175°C) for 5-7 minutes or in an oven at 375°F (190°C) for 8-10 minutes until crispy again. Avoid microwaving as it makes them soft.
Chef’s Corner
- For extra crispness, you can add a tablespoon of semolina (rawa) to the batter.
- Ensure the oil is at the correct temperature; if it’s too cool, Punugulu will absorb too much oil, and if too hot, they’ll brown quickly on the outside while remaining raw inside.
- You can easily adapt this recipe using leftover idli or dosa batter for a quicker preparation.
- Serve hot with coconut chutney, peanut chutney, or a spicy ginger chutney for the best experience.
