Punugulu Recipe

This Bonda/punugulu basically starts with a idli batter. Idli batter is a fermented rice and urad dal batter. We usually have it readily available in the refridgerator.When your guest arrive, all you have to do is to mix some readily available pantry seasonings/ingredients to the batter and fry it in hot oil. These are nicely crispy on the outside, soft n spongy inside and you will never be able to stop yourself with eating just one.

On all such occasions when someone came home to visit us in the evening, my mom usually welcomed them with a cup of hot chai. And alongside would be a snack which she had handy or anything which she could prepare in a short time. Among all the different evening tea time snacks my mom used to make, this punugulu is one of my favorites which she used to make it easily.. While my mom used to make this at home,Honestly we never fixed a name for this dish. We used to call this as idli mavu bonda or sometime just bonda. This punugulu basically starts with a idli batter. Idli batter is a fermented rice and urad dal batter. I prepare batter once every week and it serves me well during the whole week in the form of idli, dosa, kuzhi paniyaram, etc. If you are craving some snacks in the evening then you can make this in no time at all. Hope you will give this a try and let me know how it turns out for you.

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Punugulu Recipe

Author: Gomathi Cuisine: South Indian Courses: Snacks, Vegetarian Recipe Keys: Dairy Free Quick Meals

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4

Ingredients

Servings

• 3 cups Fermented idli dosa batter
• 2.5 tablespoons Rava
• ¹⁄₂ cup Onion (finely chopped)
• 3 Green Chillies
• 1 tablespoon Coriander Leaves (chopped)
• 1 tablespoon Curry Leaves (chopped)
• ¹⁄₈ teaspoon Asafoetida
• Oil (For frying)

Instructions

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1. Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter.

   

2. Keep the batter for about 10 minitues.

   

3. Heat oil in a kadai for frying. Using your fingers take a small portion of the batter, shape it into a rough ball and drop it gently in the hot oil.

   

4. Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin to remove excess oil.

   

5. Serve hot along with any chutney.

   

Note

• Quantity of the rava added would purely depend on how thick your idli batter is. So add a little initially and then add more if needed. You may also use less if your batter is already thick.
• The bonda will taste best when the batter is a few days old and tastes slightly sour.
• If the batter ends up thick, the bonda will turn out hard. If the batter ends up thin, the bonda will absorb more oil while frying. The batter consistency can be adjusted accordingly.

Keywords: Punugulu recipe , Idli Batter Bonda , How to make punugulu recipe , Snacks Recipe, Gomathi Kitchen Recipes