• Idli batter – ½ cup
  • Cumin seeds – ½ tsp
  • Asafetida – ½ tsp
  • Curry leaves – few
  • Chopped onion – 2 tblsp
  • Cooking oil – to deep fry


  • Heat some oil in a pan to deep fry
  • Meanwhile, in a mixing bowl add the idli batter, cumin seeds, asafetida powder, curry leaves and finely chopped onion. Mix well
  • Now take a lemon sized batter at a time and drop it gently into the hot oil and repeat the same for the remaining batter.
  • Flip it between and take out the punugulu from the oil once the sizzle sound off and place it over the paper towel to remove any excess oil
  • The instant, fluffy and crispy “PUNUGULU” is ready to serve.
  • Serve with some spicy chutney or serve as it is.



  • The batter should be thick, if the consistency is thin then it will absorb more oil
  • If the batter is thin, sprinkle some rice flour and adjust the consistency.

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