Punugulu Recipe – Crispy South Indian Fried Bites with Dosa Batter

Last Updated on 2 months by Neha Deshmukh

Punugulu Recipe – Crispy South Indian Fried Bites with Dosa Batter

Introduction

Oh, Punugulu! These little fried bites of joy are a huge favourite in my family. Seriously, whenever I make these, they disappear fast. They’re perfectly crispy on the outside, soft on the inside, and just bursting with flavour. I first made these when I was craving something savoury and snacky, and honestly, they’ve been a regular on my cooking rotation ever since. They’re surprisingly easy to make, and I’m so excited to share my recipe with you!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good fried snack? Punugulu are more than just a tasty treat, though. They’re:

• Quick & Easy: Ready in under 30 minutes – perfect for a spontaneous craving!
• Crispy Perfection: That satisfying crunch is everything.
• Versatile: Enjoy them with chutney, podi, or your favourite pickle.
• Crowd-Pleasing: These are always a hit at gatherings.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup thick Dosa batter (about 240ml)
• ?? tbsp fine Semolina (Rava/Sooji) – I usually use around 3-4 tablespoons, adjusting for batter consistency.
• 2 tbsp Rice flour (about 15g)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Dosa Batter: Using slightly fermented, thick dosa batter is key. It gives the punugulu that lovely texture. You can use store-bought or homemade.
• Semolina & Rice Flour Combo: This is where the magic happens! Semolina gives the punugulu a lovely crispness, while the rice flour helps bind everything together.
• Frying Oil: Traditionally, people in Andhra Pradesh use peanut oil for its flavour and high smoke point. However, you can use any neutral oil like sunflower or vegetable oil. My grandmother always swore by groundnut oil – she said it gave the best flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the dosa batter, semolina, rice flour, and salt. Give it a good mix until everything is smooth and well combined.
2. Let the batter rest for about 15 minutes. This allows the semolina to absorb some moisture and helps create a lighter texture.
3. Heat oil in a heavy-bottomed pan over high heat. You’ll need enough oil for deep frying – about 2-3 inches deep.
4. To test if the oil is ready, drop a tiny ball of batter into the oil. If it sizzles and rises to the surface quickly, you’re good to go!
5. Reduce the heat to medium. Wet your fingers slightly (this prevents the batter from sticking) and take small portions of batter. Carefully drop them into the hot oil, frying 4-5 pieces at a time – don’t overcrowd the pan!
6. Fry the punugulu, turning them occasionally, until they’re golden brown and beautifully crispy. This usually takes about 3-4 minutes.
7. Remove the fried punugulu with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
8. Repeat with the remaining batter.

Expert Tips

A few little things that’ll take your punugulu to the next level:

• Batter Consistency: The batter should be thick enough to hold its shape but not too thick that it’s difficult to drop into the oil. Adjust with a little water if needed.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll be soggy.
• Don’t Overcrowd: Frying in batches ensures even cooking and maximum crispiness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Ensure your dosa batter is vegan (some recipes include yogurt).
• Gluten-Free Adaptation: Use a gluten-free rice flour blend.
• Spice Level: Add 1-2 finely chopped green chilies to the batter for a spicy kick. My friend, Priya, loves hers extra spicy!
• Festival Adaptations: Punugulu are often made during Ganesh Chaturthi and are a popular offering to the deity.

Serving Suggestions

Punugulu are best enjoyed hot and fresh! Here are some of my favourite ways to serve them:

• With coconut chutney – a classic pairing!
• With tomato chutney for a tangy twist.
• Sprinkled with gun powder (podi) for a spicy, savoury flavour.
• Alongside a cooling raita.
• Simply with a side of pickle.

Storage Instructions

While punugulu are best eaten immediately, you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Got questions? I’ve got answers!

• What is the best way to get the Punugulu crispy? Make sure your oil is hot enough and don’t overcrowd the pan. Frying in batches is key!
• Can I make the batter ahead of time? Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a splash of water to adjust the consistency before frying.
• What chutneys pair best with Punugulu? Coconut chutney and tomato chutney are classic choices, but feel free to experiment!
• What type of oil is traditionally used for frying Punugulu? Peanut oil (groundnut oil) is traditionally used in Andhra Pradesh for its flavour and high smoke point.
• Can I bake Punugulu instead of frying? While you can bake them, they won’t get the same crispy texture as fried punugulu. If you do bake them, brush them with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through.