Telangana Punugulu

Name: Telangana Punugulu
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Telangana
Ingredients: 400 g fermented idli or dosa batter; 1 medium Onion; 2 whole Green chillies; 1 tsp Ginger; 1 sprig Curry leaves; 1 tsp Cumin seeds; 1 pinch Baking soda; 0.5 tsp Salt; 500 ml oil

Bite-sized, crisp deep-fried fritters made from leftover dosa or idli batter, a favourite evening street snack across Telangana towns.

🇮🇳India· Telangana

Prep: 480 min
Cook: 20 min
Total: 500 min
Servings: 4
Difficulty: Easy
Calories: 200 kcal

Ingredients

0 of 9 gathered

Servings

400 g fermented idli or dosa batter — slightly thick
1 medium Onion — finely chopped
2 whole Green chillies — finely chopped
1 tsp Ginger — grated
1 sprig Curry leaves — chopped
1 tsp Cumin seeds
1 pinch Baking soda — if batter is not fermented enough
½ tsp Salt — adjust to batter's existing salt
500 ml oil — for deep frying

Equipment

•Deep frying pan
•Spoon for dropping batter

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 11 g
carbs: 22 g
fibre: 2 g
protein: 5 g
calories: 200 kcal

Instructions

1
Mix the fermented batter with chopped onion, green chillies, ginger, curry leaves and cumin seeds.
2
Check that the batter is thick enough to hold its shape. Stir in a spoon of rice flour if it is too runny.
3
Heat oil in a deep pan on medium heat.
4
Drop small spoonfuls of the batter directly into the hot oil.
5
Fry in batches, stirring gently, for about 4-5 minutes. Cook until golden brown and crisp on the outside.
6
Remove the fritters with a slotted spoon. Drain them on paper towels.
7
Serve hot with coconut chutney or ginger chutney.

Chef's tips

Well-fermented, slightly sour batter gives the best flavour and texture. Fry on medium heat so the fritters cook inside without over-browning outside.