Also known as idli batter bonda.
Punugulu or bonda is a deep fried snack made with leftover Idli batter, and can be made for both breakfast or an afternoon snack. Since most South Indian homes have idli batter prepared already, whatever is not used can be made into punugulu. Sour idli batter works the best. This bonda can be deep fried or made using paniyaram pan. I prefer to deep fry since I don't have a paniyaram pan, but if you don't want too much grease, you can use one.
This recipe made 15 punugulu.
Ingredients:
1 cup idli batter
1 tbsp rava (semolina)
2 tbsps rice flour
2 tbsps finely chopped onion
2 finely chopped green chili
1/2 tsp jeera (cumin seeds)
a pinch of hing (asafatida)
a pinch of baking soda
a few chopped curry leaves and cilantro
salt to taste
oil to deep fry
Method:
Add all ingredients in a bowl except for oil.
Heat oil in a deep frying pan.
Drop a spoonful sized batter into heated oil. Make sure oil is not too hot, as the outer part of the bonda will burn and not cook all the way through. The perfect temperature of oil will result in a golden brown color.
Fry a few bondas at a time in order to keep an ideal temperature of the oil.
Place bondas in a paper lined plate to remove excess oil.
Serve with chutney of choice. Both coconut chutney and tomato chutney are our favorite picks.
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