Telangana Punugulu
Crispy deep-fried fritters made from fermented idli/dosa batter.
About this dish
Punugulu is the quintessential street food of Telangana, particularly popular in Hyderabad and Vijayawada. It is an ingenious way to use leftover fermented idli or dosa batter that has turned slightly sour, which provides the characteristic tang. Deep-fried until golden, these bite-sized fritters are the perfect contrast of a crunchy exterior and a spongy, airy interior.
Ingredients
The Batter
- 2 cups thick fermented idli/dosa batter
- 2 tbsp rice flour (for extra crunch)
- 1 tbsp semolina (sooji)
- 1/2 tsp salt (adjust based on batter saltiness)
Aromatics
- 1 large onion, finely chopped
- 2 green chilies, finely minced
- 1-inch ginger, grated
- 1/2 cup fresh coriander, chopped
- 1/2 tsp cumin seeds
- 5-6 curry leaves, torn into bits
Frying
- 500ml peanut oil or vegetable oil for deep frying
Method
- 1
Adjusting batter consistency
Place the thick fermented batter in a large mixing bowl. Add the rice flour and semolina. The batter must be thick enough to hold its shape when dropped from a spoon; if it is too runny, add another tablespoon of rice flour.
- 2
Incorporating aromatics
Add the chopped onions, green chilies, ginger, coriander, cumin seeds, and curry leaves to the batter. Mix thoroughly using your hand or a whisk for 2 minutes to incorporate air, which ensures the punugulu become fluffy.
- 3
Heating the oil
Heat oil in a deep kadai or wok on medium-high heat. To test if the oil is ready, drop a tiny bit of batter; if it rises to the surface immediately with sizzling bubbles, the oil is at the correct temperature (approx 180°C).
- 4
Dropping the fritters
Wet your fingers with water. Take a small portion of batter and use your thumb to drop small, marble-sized rounds into the hot oil. Do not overcrowd the pan; fry about 10-12 at a time depending on the size of your kadai.
- 5
Frying to perfection
Lower the heat slightly to medium. Use a slotted spoon to constantly stir and rotate the punugulu so they cook evenly. This takes about 4-5 minutes until they turn a uniform golden-brown color.
- 6
Draining
Once the sizzling sound reduces and the fritters are crisp, remove them with a slotted spoon. Drain on a wire rack or paper towels to remove excess oil.
- 7
Repeat and serve
Increase the heat for 30 seconds to bring the oil back to temperature before starting the next batch. Serve immediately while the exterior is still shattered-glass crisp.
Notes & variations
- If the batter is not sour enough, add 1 tbsp of sour curd to the mix.
- Avoid adding water; the moisture from the onions is usually enough to balance the dry flours.
- For a healthier version, these can be made in an appe/paniyaram pan with minimal oil.
- Add a pinch of baking soda only if the batter is fresh and not well-fermented.
Serve with
Always serve with Allam Pachadi (Ginger Chutney) or a spicy Coconut-Peanut chutney.
Cook's note
Use your fingers to 'flick' the batter into the oil to get the perfect round shape characteristic of street vendors.