Punugulu Recipe With LeftOVER IDLI DOSA BATTER

Punugulu Recipe | How To Make Andhra Punugulu With Idli Dosa Batter with detailed photo and video recipe. A simple and easy snack recipe prepared with leftover idli or dosa batter, perfect as a side dish for afternoon lunch or an evening snack. Typically, Andhra punugulu is prepared with leftover idli batter, but it can also be prepared with dosa batter by adding semolina or rava.

Punugulu Recipe | How To Make Andhra Punugulu With Idli Dosa Batter with step-by-step photo and video recipe. Traditionally, these tasty fritter recipes are prepared as a street food, especially in Andhra and Tamil Nadu beaches. Basically, it is consumed as a popular evening snack with a cup of masala chai or with a filter coffee. But I enjoy this as a side dish to my dal rice or rasam rice combination for my weekend lunch.

In this recipe, I have used leftover Batter sin; however, some recipes for Punugulu involve preparing custom-made dosa batter for it. Additionally, some recipes may involve urad dal batter alone, without the rice and urad dal combination, similar to the medu vada recipe. However, I prefer to prepare it with leftover idli batter instead of preparing a specific batter for it. This not only saves time to prepare it but also gives me a different taste with the combination of rice and urad dal batter. Otherwise, if it is just a urad dal batter, it would be the same recipe as the medu vada or mysore bonda recipe. Also, I reckon idli batter is much better compared to dosa as it is thicker and rougher in consistency.

The result is very similar to the south indian medu vada, which is mainly prepared with urad dal batter. While preparing the Punugulu Recipe with leftover dosa batter is extremely simple, I would like to add some tips and recommendations. Firstly, use fermented dosa or idli batter to make soft and crispy vada. Also, adding onions and green chilli is optional; you can skip it altogether. But it adds an extra layer of flavour and taste to the deep-fried snack. Finally, fry on medium flame to cook from the inside and crisp from the outside, also make sure to add more rice flour to adjust the consistency of the batter.

Finally, I would like to highlight my other Snack Recipes Collection with this recipe post of Punugulu Recipe. It includes recipes like Golibaje, Masala Vada, Palak Bread Vada, Banana Buns, Dahi Bread Roll, Beetroot Cutlet, Paneer Bread Rolls, Onion Pakoda, and Ribbon Pakoda recipe. In addition, do visit my other recipe collection from my blog, like,

About Punugulu Snack

Punugulu comes from traditional Andhra kitchens. Home cooks first made it using leftover dosa or idli batter. Since idlis and dosas are staples in most South Indian homes, there’s always batter ready. To break the routine of regular dosas, families turn the leftover batter into these crispy golden snacks. They fry small dollops of batter until the outside turns crunchy and the inside stays soft. When the leftover batter isn’t enough for a full meal, punugulu becomes the perfect lunch or evening snack. It brings joy to the plate with every bite.

You can boost the flavour by mixing in semolina (rava), onions, green chilliesand curry leaves. This gives punugulu a spicy edge, almost like a South Indian pakora. Street vendors now sell it across Andhra and Telangana with chutney on the side. Its popularity rivals other deep-fried snacks like mirchi bajji andion pakoras. It’s fast, easy, and pairs perfectly with hot chai. The crispy outer crust and soft centre make it a snack for all age groups.

Fun Fact:

Punugulu became so popular that some people now ferment batter just to make this snack—and not dosa or idli! Many street vendors even have their own secret spice blends to make their punugulu stand out. In some places, you’ll even find cheese or paneer-stuffed versions served with spicy chutney for a modern twist.

Chef tips for punugulu

Punugulu has effortlessly woven itself into our daily food rituals—simple, crispy, and deeply satisfying. Follow these tips for the perfect bite:

1. Sour is superb: Use slightly fermented dosa or idli batter for that classic tangy taste.
2. Crunch it up: Add a spoonful of semolina (rava) to make the outer layer extra crispy.
3. Spice it smart: Mix in chopped onions, green chillies, ginger, and curry leaves for bold flavour.
4. Control the heat: Fry on medium flame to ensure even cooking—crispy outside, fluffy inside.
5. Serve it right: Pair hot punugulu with coconut chutney or spicy peanut chutney for full justice.

Video Recipe

Recipe Card for Punugulu

How to Make Punugulu with Step-by-step Photos

1. Firstly, in a bowl, take 2 cups of idli or dosa batter. Make sure to use leftover batter, as it’s more sour.
2. Add ½ cup maida, 2 tbsp rice flour and ½ tsp salt. Mix well. Add more maida to adjust the consistency.
3. Also, add ½ onion, a few curry leaves, 2 chilli, 2 tbsp carrot, 2 tbsp coriander, 1 inch ginger, 1 tsp cumin, a pinch of hing and a pinch of baking soda.
4. Mix well, ensuring everything is thoroughly combined.
5. Wet your hands with water, and pinch a ball-sized dough.
6. Drop in hot oil, keeping the flame on medium.
7. Stir occasionally, until the bonda turns golden brown and crisp.
8. Drain off to remove excess oil.
9. Finally, enjoy Punugulu Recipe with coconut chutney and tea.

Notes

• Firstly, you can use fresh or leftover dose batter / idli to prepare prepare.
• Also, skip adding salt if you have already added it to the batter.
• Additionally, adding soda is optional. If you have sour batter, you can skip it.
• Finally, Punugulu Recipe tastes great when served hot and crispy.