Punugulu Recipe, Punugulu with leftover dosa batter

Authentic Punugulu Recipe made with leftover idli dosa batter.

Punugulu or Punukulu is a crispy and soft fritter made typically with leftover dosa or idli batter; as the leftover batter gets more fermented over the days, it is converted into this delicious deep-fried punugulus.

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punugulu kept on a white plate along with a tin of imli chuntney and a cup of green tea

It is common street food available in Andhra Pradesh as an evening snack or a quick breakfast.

Punugulu is originally made from a leftover batter that gets a little sour and over fermented over the days. However, you may use fresh dosa batter for the same.

I love the sour and tangy taste of Punugulu. Hence after making dosas and idlis from the fresh batter, I use the leftover fermented batter for punugulus.

Punugulu Recipe With Leftover Dosa Batter

Punugulu or punukulu can be made with different variations and spices.

I have used grated carrot and chopped veggies with some cumin seeds to flavor the batter, and you can easily add or remove spices and veggies according to your preference and taste.

Punugulu can also be made with maida or all-purpose flour; however, my family recipe uses semolina and rice flour for that extra crisp.

Some helpful tips for Punugulu Recipe

1. Baking soda- I have used ½ tsp baking soda for that nice fluffy texture. If you plan to use baking soda, please stick to the quantity because extra baking soda tends to absorb a lot of oil.

2. Batter consistency- The consistency of the batter should not be too thick or thin. A proper consistency helps in getting soft and crispy punugulus.

3. Flour– I have used rice flour and semolina. However, you may choose all-purpose flour if you like.

4. Veggies and Spices- I have only used cumin seeds to flavor my batter. However, you may choose to put other spices such as turmeric, hing (asafoetida), etc.

I have added grated carrot and finely chopped onions; please feel free to add or remove veggies according to your choice.

5. Deep-frying- This recipe calls for deep frying the punugulus; however, if you do not like it deep-fried, you may use an appe pan or ebelskievers pan instead.

Cooking Instructions

1. Gather all the ingredients in one place. It helps in easy access to make the batter.

chopped coriander, green chillies, curry leaves, carrot and onion kept on a chopping board
dosa batter, semolina flour, rice flour, cumin seeds, baking soda and salt kept on a chopping board

2. In a bowl, add the following ingredients.

1 cup leftover dosa batter.

01 tbsp Rava or semolina

01 tbsp rice flour

⅓ cup grated carrot

½ cup finely chopped onion

02 green chilies chopped

Curry leaves chopped

01 tsp cumin seeds

¼ tsp baking soda and ½ tsp salt. (Do not add water, after you leave the batter to rest, the onions tend to leave moisture and make the batter smoother)

chopped onion, carrot, coriander, green chillies with some spices in a glass bowl

3. Then, Mix the batter gently. It should look like the picture below (let the batter rest for 10 minutes as the onions will leave some moisture)

pungulu batter kept in a glass bowl and shown a little by the spatula

4. Heat oil in a pan then drop a tiny amount of batter to check if the oil is hot enough. If the batter rises steadily, it indicates the oil is hot enough, and you may then proceed to fry.

a little batter being added to a wok of hot oil

5. Using a spoon, drop tiny dumpling-sized batter in the Kadai to deep-fry. You can quickly drop 5-6 tiny-sized punugulus at a time.

Do not put too many, though, or they might stick to each other. In case they stick to each other, gently separate them using a slotted spoon.

punugulu deep-frying in a kadai

6. Flip and fry them from all sides until they turn golden brown. They should be golden and crisp from the outside and soft from the inside.

punugulu deep-frying in a kadai

7. Remove the pungulu with a slotted spoon and keep it on a tissue-lined plate to absorb excess oil. You should be able to make the entire pungulus in 2-3 batches.

Repeat the same process and serve them with tangy imli chutney or coconut chutney.

punugulu kept on a tissue lined plate

Recipe card-

Punugulu Recipe

Punugulu is a popular street food in Andhra pradesh made with dosa batter and some spices.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian, south indian
Servings 2


  • 1 cup dosa batter leftover preferably
  • 1 tbsp rava (semolina)
  • 1 tbsp rice flour
  • cup carrot grated
  • ½ cup onion finely chopped
  • 2 green chilies finely chopped
  • 5-6 curry leaves chopped
  • 1 tsp cumin seeds
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup oil for deep frying


  • In a wide bowl, add 1 cup leftover dosa batter, 1 tbsp rava(semolina), 1 tbsp rice flour, ⅓ cup grated carrot, ½ cup finely chopped onion, 2 green chilies finely chopped, 5-6 curry leaves chopped, 1 tsp cumin seeds, ¼ tsp baking soda and ½ tsp salt. Mix all the ingredients well and let the batter rest for 05 minutes.
  • Do not add water as the onions tend to leave moisture.
  • After resting the batter for 05 minutes, Mix the batter once more thoroughly.
  • Heat oil in a pan, drop a tiny amount of batter to check if the oil is hot enough, if the batter rises steadily you may proceed to fry.
  • Using a spoon, drop tiny dumpling sized batter in the kadai. at a time you may drop 5-6 punugulus. do not put too many or else they will stick to each other.
  • Flip and fry them from all sides until golden brown.
  • Using a slotted spoon, remove them on a tissue lined plate.
  • Repeat the same process with the rest of the batter.
  • Serve them hot with tangy imli chutney.
Keyword Andhra Style Punugulu, How to Make Punugulu, Punugulu Recipe