Punugulu from Scratch

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Theory

Punugulu is believed to have originated in Coastal Andhra, especially in the Vijayawada–Guntur region, where people commonly made dosa and idli batter at home. When leftover batter became slightly sour, households began deep-frying it into small fritters to avoid waste.

Ingredients

If using dosa batter (easiest method):

• Dosa batter – 2 cups (slightly thick)

• Rice flour – 1–2 tbsp (for extra crispiness, optional)

• Chopped onions – ¼ cup

• Chopped green chillies – 2

• Ginger – 1 tsp, finely chopped

• Curry leaves – few, chopped

• Coriander leaves – 2 tbsp

• Cumin seeds – ½ tsp

• Salt – as needed

If making dal batter from scratch:

• Urad dal – 1 cup

• Rice – ½ cup
  (Soak both for 4 hours and grind thick)

• If batter is watery, add rice flour or semolina (rava).
• Keep flame on medium so the inside cooks fully.
• Add a pinch of baking soda for softer inside (optional).
• Mix onion, chilli, curry leaves, coriander, cumin, and salt into the thick dosa batter.

Cooking Instructions: 

1. Heat oil on medium flame.

2. Drop small spoonfuls of batter into the hot oil.

3. Fry until golden and crispy.

4. Serve hot with ginger or peanut chutney.