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 color. 

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

Podi Dosa

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. 

          Here I have used Andhra special Nalla Karam Podi, but you can go in for any homemade idli podi too. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. You may also pack as a lunch box meal too. 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• nalla karam podi / any idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          Soak the first four ingredients overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a clean cloth / kitchen towel.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges. Cook for a minute on one side.

          Then sprinkle some podi all over the dosa and 1 tsp. of oil. Fry for a minute more and then transfer to a serving plate. 

          Make similar podi dosa with the remaining batter and relish with coconut chutney and sambar.

Dosa, Uttapam, Idli, Appam & Kuzhi Paniyaram made from Idli-Dosa Batter

          The first meal of the day should obviously be served like a king and a healthy one too. So here are five different breakfast recipes that I made from some homemade idli-dosa batter. The same batter has been used to make all these yummy dishes. So now there is absolutely no need to depend on restaurant food. You can prepare these healthy food right in your own kitchen with minimum of effort and maximum satisfaction. 

Idli Dosa Batter 

• 1 cup raw rice 
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds
• salt to taste

          Soak all the ingredients (except salt) overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.




1.  Dosa - 

•  batter as required (made 3 dosas)
• oil as required

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

          Pour a ladleful of the batter and spread it around in a circle. Drizzle some oil around the edges and cook till one side is done. 

          Flip it over and cook the other side too. Transfer to a plate. Make similar dosas with the batter and serve with coconut chutney and sambar.




2.  Uttapam - 

• batter as required (made 3 uttapams)
• oil as required
• 1/2 cup chopped onion, tomato, green chilies & coriander leaves

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

           Pour 1-2 ladleful of the batter and spread it around in a circle. Sprinkle the chopped veggies and drizzle some oil around the edges and cook till one side is done. 

           Flip it over and cook the other side too. Transfer to a plate. Make similar uttapams with the batter and serve with coconut chutney and sambar.

3.  Idli - 

• batter as required (made 8 idlis)
• oil to grease the idli moulds

          Spoon the batter in the greased idli moulds and steam for 15 minutes. Demould when it cools down and serve with coconut chutney and sambar.

4.  Appam - 

• batter as required (made 3 appams)
• 1 tsp. oil to grease the chatti

          Heat an appam chatti and drizzle some oil. Sprinkle some water and wipe clean with a tissue paper.

          Pour a ladleful of the batter and quickly swirl it around. Cover and cook on a low flame for 2 minutes or till it is done. 

          Carefully remove from the pan and transfer to a plate. Make similar appams and serve with coconut chutney and sambar. 

5.  Kuzhi Paniyaram - 

• batter as required (made 14 paniyarams)
• 2 tbsp. oil

          Grease the paniyaram moulds generously. Spoon the batter in the moulds and cook, covered on a low flame till one side is done. 

          Flip it over and cook the other side too. Transfer to a serving plate and serve with coconut chutney and sambar 

Beetroot Appam

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with beetroot puree and relished with some mixed veg stew. You can have with any side dish of your preference.

• 2 cups Idli / dosa batter
• 1-2 tbsp. beetroot puree
• 1 tsp. eno fruit salt
• oil to grease

           In a bowl, combine the batter, beetroot  puree and required quantity of water to make a thin batter. Just before preparing them, add eno fruit salt and mix well.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with veg. / non-veg. stew or any side dish.

Podi Dosa - South Indian Breakfast

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. So do go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• Idli batter as required
• Idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a cloth / kitchen towel.

          Now pour a ladle of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges.

          Sprinkle some podi all over the dosa and fry for 1-2 minutes only on one side. Transfer to a serving plate and relish with coconut chutney and sambar.

               Pour a ladle of the batter & spread in a circular motion. Drizzle some oil 
               over it & around the edges.

                Sprinkle some podi all over the dosa & fry for 1-2 min. only on one side. 

                            Relish with coconut chutney & sambar.

Spinach Appam with Idli / Dosa Batter

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with spinach puree and relished with some mixed vegetable curry. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 2 cups Idli / dosa batter
• 1 & 1/2 cups coconut milk
• 3/4 cup spinach puree
• 1/2 tsp. eno fruit salt
• red chili flakes (opt)
• oil to grease

           In a bowl, combine the batter, spinach  puree and coconut milk. Just before preparing them, add the eno fruit salt and give it a stir.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Sprinkle some chili flakes in the centre. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with any side dish or stew.

Blanch spinach in hot water for a few minutes.

Refresh in cold water.

Make a puree.

                                  Mix batter, spinach puree & coconut milk. 

Just before preparing, add eno fruit salt & give it a stir.

                   Heat an appam chatti & grease with some oil. Wipe clean with a tissue
                   paper & drop a ladleful of the batter. Immediately swirl it around. 
                   Sprinkle some chili flakes in the centre. Cover & cook on a  low flame
                   for 1-2 minutes or till the edges turns crisp.

Serve with any side dish or stew.