Punugulu: Authentic Udupi Rice Dumpling Recipe for Breakfast
Punugulu, also known as punukulu, are crispy, fluffy, and delicious fritters that originate from the Andhra cuisine of India. These fritters are typically made using idli or dosa batter, mixed with various spices and vegetables, and then deep-fried to a golden crisp. They make an excellent teatime snack or street food, often served with peanut or coconut chutney.
Details
| Course | Snack |
|---|---|
| Cuisine | Andhra, India |
| Servings | 4 people |
| Preparation Time | 20 minutes |
| Cooking Time | 15 minutes |
| Calories | Approximately 160 per plate (4-5 pieces) |
Ingredients
- 2 cups idli dosa batter (thick or ¼ cup urad dal and ¾ cup raw rice)
- 2 tablespoons poha or semolina or rice flour (optional)
- Salt to taste (if required)
- Oil for deep frying as needed
- 2 green chilies chopped
- ¼ cup onion chopped
- ½ teaspoon cumin seeds
- ¾ teaspoon ginger (grated, optional)
- 2 tablespoons coriander leaves finely chopped
Method
- If using idli dosa batter, skip the initial steps. Otherwise, rinse urad dal and rice separately multiple times until the water is clear. Soak them for at least 4 hours separately. Later, drain and rinse the dal and rice.
- Add dal to a grinder along with 3 to 4 tablespoons of water. Grind the dal to a smooth thick batter. Do not make it runny. Transfer this to a mixing bowl.
- Grind rice to a thick and slightly coarse batter, adding water only as required. Mix it well with the dal batter. Check the consistency; it should be thick enough to drop from a spoon.
- If the batter is runny, add powdered poha/attukulu or rice flour or semolina. Set this aside for 10 minutes. It becomes thicker after soaking.
- Add cumin, chopped chilies, ginger, and onions to the batter.
- Heat oil in a kadai on a medium flame. To test the temperature, drop a small portion of the batter into the hot oil; it should sizzle and rise to the surface but not sink.
- Shape the batter into round balls with your fingers and drop them into the hot oil. Do not disturb them for a few minutes. Later, using a slotted spoon, stir and fry until golden and crisp.
- Remove the punugulu to a cooling rack or steel colander. Serve them warm with your favorite chutney.
Special Note
Punugulu holds a special place in Andhra cuisine, often enjoyed as a quick and satisfying snack. The history of punugulu dates back to traditional Andhra street food, where these fritters were made fresh and served hot to locals and travelers alike. I particularly enjoy making punugulu because of the simplicity and the delightful combination of flavors and textures it offers. Serving them with a side of coconut or peanut chutney elevates the experience, making it a perfect treat for any time of the day.
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