There are certain things in life that make you happy. They may necessarily not be something that makes you spend millions. Just the simple things in life… I haven’t shared any slides on this blog for so long. I thought I have to save this one up, since it has a list that really excites me, though for sure, more can go into this list…
There are times when I end up with extra idli batter, that the kids don’t want it to be made into more idlis or loosened up for making dosas. That is when I discovered this fantastic street snack, so famous in our neighboring Andhra Pradesh, called “Punugulu”. Cute name, right? 🙂 Punugulus are basically made of freshly prepared or fermented rice batter, with some spices and extra ingredients added and then deep fried into fluffy and crispy fritters.
Instead of preparing the batter fresh, I use up my leftover idli batter to make these delicious beauties. The slight tang of the batter along with the bites of onion in it is just so delicious! Typically, these fritters are served with coconut chutney or coriander chutney, but my folks usually have no patience to wait for the chutney, so we end up eating it straight from the pan. The beauty of this dish is that you can leave out the additional ingredients and just make it plain, but the bites of the onion and chillies give it a great crunch. Off to the recipe…
Andhra Punugulu | Idli Batter Bonda
- 2 cup leftover idli batter
- 1 small onion minced
- 1 inch pc ginger minced
- 1-2 green chillies minced
- 1 sprig curry leaves minced
- 3 tbsp minced coriander leaves
- 1 tbsp semolina
- A pinch hing
- A pinch baking soda
- Salt to taste
- Oil for deep frying
- Into the batter, add all ingredients except the oil and give it a good mix. The batter is to be of dropping consistency. Add water if needed, but make sure to add very slowly so as to not to make the batter loose.
- Heat oil in an iron kadhai for deep frying. Once well heated - test by dropping a pinch of batter, if it sizzles up, the oil is ready - drop spoonfuls into the oil.
- Fry in medium heat tossing the bondas till golden brown.
- Drain and serve warm with chutney.