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Punugulu Recipe with Leftover Idli Dosa Batter

Time and servings

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About

Punugulu comes from traditional Andhra kitchens. Home cooks first made it using leftover dosa or idli batter. Since idlis and dosas are staples in most South Indian homes, there’s always batter ready. To break the routine of regular dosas, families turn the leftover batter into these crispy golden snacks. They fry small dollops of batter until the outside turns crunchy and the inside stays soft. When the leftover batter isn’t enough for a full meal, punugulu becomes the perfect lunch or evening snack. It brings joy to the plate with every bite. You can boost the flavour by mixing in semolina (rava), onions, green chillies, and curry leaves. This gives punugulu a spicy edge, almost like a South Indian pakora. Street vendors now sell it across Andhra and Telangana with chutney on the side. Its popularity rivals other deep-fried snacks like mirchi bajji and onion pakoras. It’s fast, easy, and pairs perfectly with hot chai. The crispy outer crust and soft centre make it a snack for all age groups. Fun Fact:
Punugulu became so popular that some people now ferment batter just to make this snack—and not dosa or idli! Many street vendors even have their own secret spice blends to make their punugulu stand out. In some places, you’ll even find cheese or paneer-stuffed versions served with spicy chutney for a modern twist.

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Ingredients

  • 2 cup idli or dosa batter
  • ½ cup maida
  • 2 tbsp rice flour
  • ½ tsp salt
  • ½ onion (finely chopped)
  • few curry leaves (chopped)
  • 2 chilli (finely chopped)
  • 2 tbsp carrot (grated)
  • 2 tbsp coriander (chopped)
  • 1 inch ginger (grated)
  • 1 tsp cumin
  • pinch hing
  • pinch baking soda
  • oil (for frying)

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Instructions

  1. Firstly, in a bowl, take 2 cups of idli or dosa batter. Make sure to use leftover batter, as it’s more sour.
  2. Add ½ cup maida, 2 tbsp rice flour and ½ tsp salt. Mix well. Add more maida to adjust the consistency.
  3. Also, add ½ onion, a few curry leaves, 2 chilli, 2 tbsp carrot, 2 tbsp coriander, 1 inch ginger, 1 tsp cumin, a pinch of hing and a pinch of baking soda.
  4. Mix well, ensuring everything is thoroughly combined.
  5. Wet your hands with water, and pinch a ball-sized dough.
  6. Drop in hot oil, keeping the flame on medium.
  7. Stir occasionally, until the bonda turns golden brown and crisp.
  8. Drain off to remove excess oil.
  9. Finally, enjoy Punugulu Recipe with coconut chutney and tea.

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Step-by-step

1
Firstly, in a bowl, take 2 cups of idli or dosa batter. Make sure to use leftover batter, as it’s more sour.
2
Add ½ cup maida, 2 tbsp rice flour and ½ tsp salt. Mix well. Add more maida to adjust the consistency.
3
Also, add ½ onion, a few curry leaves, 2 chilli, 2 tbsp carrot, 2 tbsp coriander, 1 inch ginger, 1 tsp cumin, a pinch of hing and a pinch of baking soda.
4
Mix well, ensuring everything is thoroughly combined.

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Video

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Tips

Punugulu has effortlessly woven itself into our daily food rituals—simple, crispy, and deeply satisfying. Follow these tips for the perfect bite:
  1. Sour is superb: Use slightly fermented dosa or idli batter for that classic tangy taste.
  2. Crunch it up: Add a spoonful of semolina (rava) to make the outer layer extra crispy.
  3. Spice it smart: Mix in chopped onions, green chillies, ginger, and curry leaves for bold flavour.
  4. Control the heat: Fry on medium flame to ensure even cooking—crispy outside, fluffy inside.
  5. Serve it right: Pair hot punugulu with coconut chutney or spicy peanut chutney for full justice.

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Notes

  • Firstly, you can use fresh or leftover dosa batter / idli batter to prepare punugulu.
  • Also, skip adding salt if you have already added it to the batter.
  • Additionally, adding soda is optional. If you have sour batter, you can skip it.
  • Finally, Punugulu Recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/punugulu-recipe-idli-dosa-batter/