Punugulu Recipe

Punugulu Recipe with Step by Step Pictures. Crispy and fluffy idli batter bonda made with leftover idli or dosa batter to make this crispy snack.

Punugulu Recipe

If you have leftover idli batter on hand then this bonda is all you want to make. If you are craving some snacks in the evening then you can make this in no time at all.

About Punugulu (Idli Batter Bonda )

Punugulu or Bonda is a deep-fried South Indian potato snack with sweet and savoury variations depending on region. The most common variation is aloo bonda, with potato replaced by sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.

Idli batter is made by soaking polished parboiled rice and decorticated black gramme in water for 4 hours at 30 1 °C. The soaked mass was ground in a grinder with plenty of water.

Ingredients For Punugulu Recipe 

Rice flour 

Rice flour and cornflour are especially useful because they fry up crisper than wheat flour. They also absorb less moisture and fat during the frying process, resulting in less greasy products. This is why rice flour is frequently used in tempura because it produces a thin, crispy, dry crust.

Onion

Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.

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📖 Recipe Card

Punugulu Recipe Step by Step Pictures

1)Take idli batter in a bowl

2)Add in coconut

3)Add in curry leaves

4)Add in onion and green chillies and curry leaves

5)Add in salt

6)Add in rice flour

7)mix well

8)Heat oil in a kadai

9)Drop small dollops in

10)cook till golden

11)cook till golden

12) Drain

13)Serve

Frequently Asked Questions

When was Bonda invented?

Manasollasa, a 12th-century Sanskrit encyclopaedia compiled by Someshvara III, who ruled from present-day Karnataka, mentions a bonda recipe.

Which idli batter is best for making punugulu?

The batter for urad dal must be soft, light, and fluffy. To make soft and fluffy idlis, I recommend grinding both urad dal and rice separately. Fermentation is also aided by a well-ground urad dal batter.