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 @cooks_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.
Priya Suresh
Adding spinach to the usual leftover batter makes it more healthy and interesting. One of the best way to sneak greens like this. Am in love with this palakura punukulu.
Usha
Even I avoid deep fried food but once in a while, it is a nice indulgence. Spinach punukulu look great and love the action shot with spoon of chutney powder.
Gayathri Kumar
While growing up vadas with left over idli batter was made regularly and we used to love it as an after school snack. The baby spinach in the fritters would add an amazing taste.
harini
Adding spinach to the idli batter to make these bite sized cuties is a brilliant idea.
Srividhya Gopalakrishnan
My favorite snack. It is super addictive and I can't just stop with one. Great idea to add spinach. Very yum Pavani.
Suma Gandlur
These punukulu look perfect with that crispy texture and soft interior. They are so addictive.
Veena Krishnakumar
Adding spinach will make the vada taste awesome and beautifully photographed
Swati
Using leftover idlli batter to make fitters is a great idea as I usually make with freshly grinded dal or chickpea flour. These look really fluffy, soft and melt in the mouth. Loved the pic of spice sprinkled on the fitters. Thanks for the share!!
Srivalli
Such a delicious deep fried snack Pavani, love how you have included the palak in this batter...
Sandhya Ramakrishnan
Pavani, I am the same like you and hardly grind idli batter. Now after seeing this maybe I will start grinding them a little more often. I love the idea of using spinach in the batter. I have a green loving son and he would love this as his after school snack.
Code2cook
oh Pavani, literally mouthwatering by just looking at the fritters, love the recipe and clicks. Just want now with my tea. thanks for sharing.
amrita
I first had this during my hostel days and later re-created at my kitchen. I really love the addition of spinach into it. it's a perfect snack with tea or coffee
Lata Lala
These fritters look so crispy and perfect with addition of onions and spinach. I would surely love to serve this for tea time snack.
Uma Srinivas
Lovely snack! Love the addition of spinach that will be eye-catching for guest well!
I have always idli batter at home, this will be my next snack 🙂
Jagruti's Cooking Odyssey
I am in love with these fritters!! Didn't know about this recipe that it belongs to Andhra, my mum in India used to make this.
Sapana Behl
I once made fritters with idli batter and we totally loved them. I am sure these spinach fritters are going to be a hit in my family. Thye looks so crispy and absolutely delicious.
Rafeeda - The Big Sweet Tooth
I have tried punukulu and I love it. It is the best way to use leftover idli batter in a way that my family finishes them. They are awesome with tea... I love the addition of spinach to it...
Mayuri Patel
Oh my, these palakura punukulu seriously look so crispy and tempting. Wish I could grab a couple. What a wonderful traditional recipe, using leftover idli batter. I think I purposely will have to make extra batter to make this yummy snack.
Poonam Bachhav
Love the idea of making fritters with left over idli batter. Suji certainly adds a lovely crispy texture smd I love the addition of Spinach leaves the most.
Sasmita Sahoo
ahaaa what a beautiful way of using palak here ....These fritters look so crispy and perfect to serve for a tea-time snack. nice way of using leftover idli batter here !