Punggulu| Idli maavu bonda
Easy to make tea time snack using Idli batter
Servings: 20 bondas
Ingredients
- 1 cup Idli batter*
- 2 tbsp maida | plain flour
- 2 tbsp rice flour
- 1/2 tsp cumin seeds
- 3-4 green chilis
- 1 tbsp chopped coriander leaves and curry leaves
- ½ tsp salt
- 1 onion finely chopped
- Oil for deep frying
- *If you don’t have idli batter soak 2 cups of idli rice and 1 cup urad dal for 3 hours
- And grind this into fine batter and ferment for 6-7 hours.
Instructions
- In a bowl add the idli batter.
- If you don’t have Idli batter soak the rice and dal together and grind this into a smooth paste without adding much water.
- Add salt and ferment this for 6-7 hours. You can add 2 tbsp of sour curd and skip the fermentation but fermented batter gives perfect taste.
- Add finely chopped chili, coriander leaves, curry leaves and onion to this.
- Add in the rice flour, maida and salt too and mix well.
- Beat this well with a spoon to make the batter fluffy and airy. This gives a perfect texture and keeps the inside portion soft and porus.
- Heat oil for deep frying.
- Take small portions of the batter and put this into the oil. Add in batches.
- Deep fry in medium flame.
- Once one side becomes golden brown color, flip the bondas.
- Deep on both sides and take it out from the pan.
- Drain excess oil in a kitchen towel.
- Punugulu is ready. This can be served with coconut chutney too.
Video
Notes
1. You can add 1 tsp of grated ginger to the batter.
2. The quantity of flour depends on the thickness of the batter.
3. If it is very thick, add 1-2 tbsp of yogurt and beat well.
4. Punugulu tastes best when served hot.
2. The quantity of flour depends on the thickness of the batter.
3. If it is very thick, add 1-2 tbsp of yogurt and beat well.
4. Punugulu tastes best when served hot.