Andhra Punugulu
Deep-fried fritters made from leftover idli-dosa batter, a much-loved evening street snack across Andhra towns.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Kadai for deep frying
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9 g
- carbs
- 20 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 180 kcal
Instructions
- 1
Mix the fermented batter with the chopped onion, green chillies, curry leaves, ginger, cumin, rice flour, and salt.
- 2
Let the mixture rest for 10 minutes so the rice flour absorbs moisture.
- 3
Heat oil in a kadai (deep pan) until it is medium-hot.
- 4
Drop small spoonfuls of the batter into the hot oil, a few at a time.
- 5
Fry for about 4 minutes, turning occasionally, until golden brown and crisp on all sides.
- 6
Lift them out with a slotted spoon and drain on paper.
- 7
Serve hot with coconut or ginger chutney.
Chef's tips
Use slightly sour, well-fermented batter for the best flavour and crunch. Do not overcrowd the pan so the fritters fry evenly.
Ingredient substitutions
- rice flour → semolina
Storage
Best eaten fresh; not suitable for storage.
Reheating
Reheat briefly in an air fryer or oven to restore crispness; microwaving makes them soggy.
Common mistakes to avoid
- •Using fresh, unfermented batter, which leaves the fritters tasting bland.
- •Frying over heat that is too high, which browns the outside while leaving the inside raw.
Serving suggestions
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