Punugulu (Andhra Snack)

           Punugulu is an Andhra style deep fried savoury pakoras / fritters usually prepared from some leftover idli-dosa batter. They are crispy snacks that can be enjoyed as an appetizer or as a tea-time snack. 

           They are also a popular street food that can be dished out in a jiffy. There are many variations to this yummy punugulu. They can be prepared with or without adding any spices or herbs. The only twist I gave to this recipe is the addition of some sambar powder which is purely optional. 

          Punugulu is almost similar to Paniyaram. The only difference is that the latter is made in an Appe Pan and the former is deep fried. However, both ways it tastes awesome. 

          Traditionally they are served with coconut / peanut / tomato chutney, but they tastes just as yummy with sauce / ketchup or any other chutney of your choice. They are a great monsoon treat for young and old alike.

• 1 & 1/2 cups idli-dosa batter
• 1 small onion, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped 
• 2 tbsp. fresh grated coconut 
• 1 tsp. ginger, grated
• 1 tsp. sambar powder (opt)
• 2 tbsp. semolina 
• 1-2 tbsp. oil + oil for deep frying 
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida  
• 1 sprig curry leaves, chopped
• 1 tsp. urad dal (split black gram lentil)

          In a bowl, combine together all the ingredients starting from batter to semolina. Keep aside for 10 minutes.

          Heat 1-2 tbsp. oil in a pan. Temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves and urad dal. 

          Stir for a few seconds and then pour this tempering over the prepared batter. Mix well and keep aside. 

          Heat oil for deep frying. Pour spoonful of the batter and deep fry them on a medium flame till golden in colour. 

          Drain on a kitchen towel and serve them hot as an appetizer with coconut chutney or as a tea-time snack.