Punugulu Recipe. Punugulu is also called in Tamilnadu as Idli Maavu Bonda. Here is the recipe for making Punugulu / Idli Maavu Bonda from idli-dosa batter.
This is a favorite snack for a lot of South Indians. Whether you call it as punugulu or idli maavu bonda, this is one addictive snack that’s made with old idli dosa batter that has gone a little sour. The batter is mixed with maida or rice flour and made into a thick batter with the addition of sour curd / yogurt. These deep fried babies are very very addictive and makes for an excellent tea time snack. The crisp texture followed by the spicy and sour taste makes this dish a winner. I like to make it extra spicy by adding in a lot of finely chopped green chillies. The batter can take it all. Do try them at home.
The main ingredient in this recipe is the idli-dosa batter. Here is my everyday idli-dosa batter recipe that I use for making both idli and dosai’s.
Here is how to make Idly Maavu Bonda / Punugulu
Take about 2 cups of idli-dosa batter and add it to a bowl. Preferably 3-4 day old dosa batter. As the idli-dosa batter ages, it becomes a little sour and is perfect for this recipe. In fact, older the better. The bonda / punugulu tastes really good if its a little sour. Add in half a cup of maida and salt. (In some households they add rice flour instead of maida and that gives a different taste. I like the maida version.)
Add in a little hing / asafoetida. Add in a little baking soda too. The baking soda helps in achieving two things. The wonderful golden colour outside and soft and fluffy inside. Add in half a cup of sour curd / yogurt. Little old curd becomes sour and this recipe is perfect to use your old stash of curd from your fridge. Finally add in the veggies. Finely chop all ingredients and add namely onions, green chillies, curry leaves and ginger. I like my bonda / punugulu nice and spicy. So i always add a lot of finely chopped green chillies.
Mix everything well to combine. We are looking for a thick batter. If the mixture is thin, then add in a little maida to adjust the consistency. If the mixture is very thick, add in a little curd to adjust the consistency. If the batter is too watery, it will absorb a lot of oil while frying and will be very greasy. So make sure the batter is not very thin.
Now, we shall deep fry. When the oil is nice and hot, dip your fingers in water and scoop out a teaspoon of batter in your fingers and gently drop them in oil.
Use your thumb finger to just slide the batter into oil. Make sure the balls are small in size. If the bonda balls are big, the inside tends to remain doughy. So always shape small balls for punugulu. After adding the balls in oil, do not disturb for a minute. Fry for a couple of minutes turning the punugulu. I prefer to use a fork while turning the punugulu.
Punugulu needs to be really golden in colour. Crisp punugulu texture is what makes this dish irresistible. After a couple of minutes, the balls should be really golden in colour. Remove from hot oil and drain on paper towels.
Serve with tea and enjoy your evening! I like to serve it plain while traditionally its served with a spicy tomato chutney or coconut chutney. If you are in the mood for some chutney, do refer to these recipes.
- 2 cups idli-dosa batter (preferably old batter)
- ½ cup maida
- ½ teaspoon salt
- a pinch of hing / asafoetida
- ¼ teaspoon baking soda
- ½ cup sour curd / yogurt
- ½ cup onions,finely chopped
- 4-5 green chillies, finely chopped (adjust to your taste)
- 1 sprig curry leaves, finely chopped
- ½ inch piece ginger, finely chopped
- Vegetable oil to deep fry
- Take about 2 cups of dosa batter and add it to a bowl.
- Add in half a cup of maida and salt. Add in a little hing / asafoetida. Add in a little baking soda too. Add in half a cup of sour curd / yogurt. Add in the veggies.
- Mix everything well to combine. If the mixture is thin, then add in a little maida to adjust the consistency. If the mixture is thick, add in a little curd to adjust the consistency. If the batter is too watery, it will absorb a lot of oil while frying and will be very greasy. So make sure the batter is not very thin.
- Now, we shall deep fry. When the oil is nice and hot, dip fingers in water and scoop out a teaspoon of batter in your fingers and gently drop them in oil.
- Use your thumb finger to just slide the batter into oil. Make sure the balls are small in size. If the balls are big, the inside tends to remain doughy. So always shape small balls for punugulu. After adding the balls in oil, do not disturb for a minute. Fry for a couple of minutes turning the punugulu.
- Punugulu needs to be really golden in colour. Crisp punugulu texture is what makes this dish irresistible. Remove and drain in paper towels.
- Serve hot!
Very good attempt for making Kongunad receipts known to other foodies across India