Punugulu is a very popular South Indian tea time snack .
Idly batter - 2cup
Onion - 1small
Green chillies - 2
Salt - 1/2 tsp
Rice flour - 1/4cup
Maida / all purpose flour - 2 tbs
Oil for deep frying
- Heat oil in a skillet on medium high heat .
- Mean while finely chop the onion , green chillies and add to the idly batter and mix it well by adding salt .
- Add rice flour , maida to the batter and mix well .
- Consistency of batter should be like a thick paste . Now pugulu batter is ready( check for the final seasoning , if you want more salt add now) .
- Once the oil is hot , take a small spoon full of batter and drop it into the oil or you can also do it with hand by dropping little bit of batter .( for a single batch you can fry 5-6 punuglu ) .
- When the edges turn golden brown colour the turn punugulu to other side .
- when they fry on both sides then it is time to take off from the oil and drain them on the paper to take off any excess oil .
- Repeat it until you are done with all the batter .
- Now the punugulu are ready . serve hot punugulu with coconut chutney , allam chutney , tomato chutney....
- Be careful while working with hot oil .
- If you like coriander leaves / cilantro , add it along with onions to the batter .
- If the batter is too thick add little more water , if it is too thin add some rice flour and maida (2:1 ratio)
- Don't fry punugulu is very hot oil , they will burn out side and raw inside or not in cold oil they will absorb lot of oil . Fry them only in medium high heat .