Palakura Punukulu or Punugulu are deep fried fritters made with idli batter. They are sold hot by street vendors in many parts of Andhra. This is my take on one of the most popular Andhra snacks.
I add finely chopped onion and spinach to make these extra flavorful and delicious. These fritters are crispy on the outside, airy and fluffy on the inside. They are great to serve for breakfast or as a tea time snack.
About the Recipe
I rarely deep fried snacks at home. But when I do fry, I want the dish to be well worth it. There are quite a few delicious Andhra snacks like these janthikalu or alasanda vada that I don’t mind frying.
Here I have a deliciously crispy street food from Andhra, popularly known as Vijayawada punugulu. Both my parents are from Vijayawada and these punukulu are a local favorite.
Traditionally, freshly ground urad dal mixed with rice flour or all purpose is used to make punugulu recipe. But my version uses leftover idli batter and some semolina or sooji to make them crispy on the outside.
Punugulu are usually flavored with onions, green chilies and ginger. But I also add some fresh spinach to make them extra delicious. They are typically made small, grape sized. Serve these delicious pungulu hot with chutney or sprinkle some chutney podi on top and enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
To make these idli pindi pungulu, you need the following ingredients:
- Idli batter is a staple in most South Indian homes. I make batter 2 ways:
- Andhra style with idli rava
- Tamil style with parboiled idli rice
- You can either pick one of the above recipes or use your favorite. All you need is leftover idli dosa batter. Just make sure that the batter is thick and not too watery.
- Veggies – onions, green chilies, spinach, ginger
- Cumin seeds and salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
These palakura punukulu are very easy to make. All you need is leftover idli batter and some oil to deep fry. here’s how to make this addictive snack:
In a medium size mixing bowl, combine idli batter, semolina, salt and cumin seeds. Mix well. Set aside for about 20-30 minutes for sooji to absorb liquid. Add onion, green chilies curry leaves, ginger and spinach.
Mix well. If the mixture looks too thick, then add some water. It should be thick but still easily pourable.
Heat oil for deep frying in a medium wok or pan on medium flame. Add the batter by the spoonful into the hot oil. Alternately, use 2 spoons for ease. Scoop the batter with one spoon and push it gently into the oil with the other one. Depending on the size of the pan, you can cook may be 4~5 punukulu at a time.
Cook till the fritters are golden brown all over. Using a slotted spoon, remove them onto a paper towel lined plate. Repeat with the remaining batter. Serve hot with your favorite chutney or chutney powder. Enjoy!!
Expert Tips
- Make idli batter either with idli rava or with parboiled idli rice. Or use your favorite idli batter recipe.
- You can make punugulu with dosa batter as well. Just make sure that the batter is thick enough to make fritters.
- You can make punukulu plain with no veggies. Use just onions, green chilies and curry leaves.
- Substitute spinach with finely chopped cabbage or grated carrot etc.
- Instead of sooji (semolina), you can also use either rice flour or all purpose flour (maida). The texture may not be as crispy but they will still be delicious.
- Make sure that the oil for deep frying is hot enough before adding the batter. Add a drop of batter into the oil and if it starts to sizzle and brown, then it is ready. If not wait for a few minutes.
- Make sure that the heat is on medium ~ medium-high while deep frying. Frying at low temperature oil will make the fritters absorb more oil.
- Drain the fried fritters on paper towel lined plate to absorb excess oil.
- Store leftover palakura punukulu in an airtight container at room temperature for 1 day. Serve them slightly warmed in the microwave.
You might also like
Here are a few more idli batter snacks that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Palakura Punukulu
Ingredients
- 1 cup Leftover Idli Batter
- 2 tablespoons Fine semolina (sooji)
- 1 teaspoon Cumin seeds
- To taste Salt
- 1 Small Onion, finely chopped
- 2 Green Chilies, finely chopped
- 4~6 Curry leaves, chopped
- ½” Ginger piece, finely grated
- 1~1½ cups Spinach, finely chopped
- As needed Oil, for deep frying
Instructions
- In a medium size mixing bowl, combine idli batter, semolina, salt and cumin seeds. Mix well. Set aside for about 20-30 minutes for sooji to absorb liquid. Add onion, green chilies curry leaves, ginger and spinach. Mix well. If the mixture looks too thick, then add some water. It should be thick but still easily pourable.
- Heat oil for deep frying in a medium wok or pan on medium flame. Add the batter by the spoonful into the hot oil. Alternately, use 2 spoons for ease. Scoop the batter with one spoon and push it gently into the oil with the other one. Depending on the size of the pan, you can cook may be 4~5 punukulu at a time.
- Cook till the fritters are golden brown all over. Using a slotted spoon, remove them onto a paper towel lined plate. Repeat with the remaining batter. Serve hot with your favorite chutney or chutney powder. Enjoy!!
Video
Notes
- Make idli batter either with idli rava or with parboiled idli rice. Or use your favorite idli batter recipe.
- You can make punugulu with dosa batter as well. Just make sure that the batter is thick enough to make fritters.
- You can make punukulu plain with no veggies. Use just onions, green chilies and curry leaves.
- Substitute spinach with finely chopped cabbage or grated carrot etc.
- Instead of sooji (semolina), you can also use either rice flour or all purpose flour (maida). The texture may not be as crispy but they will still be delicious.
- Make sure that the oil for deep frying is hot enough before adding the batter. Add a drop of batter into the oil and if it starts to sizzle and brown, then it is ready. If not wait for a few minutes.
- Make sure that the heat is on medium ~ medium-high while deep frying. Frying at low temperature oil will make the fritters absorb more oil.
- Drain the fried fritters on paper towel lined plate to absorb excess oil.
- Store leftover palakura punukulu in an airtight container at room temperature for 1 day. Serve them slightly warmed in the microwave.
Usha Rao
This is a wonderful way to use leftover batter. I had some thick store bought dosa batter and followed your recipe. It came out wonderful. I added some carrots and beans instead of spinach.
Lathiya
this is the perfect snack I want on a rainy day. Crunchy, soft, and totally addictive.