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Punugulu hush puppies
Punugulu hush puppies, from above
VegVeganAndhra x USA

Punugulu hush puppies

Andhra's dosa batter fritters with a bit of cornmeal. They were hush puppies all along.

35 minTime
10 gProtein each
mediumSpice
What to do with day old batter3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
439kcal
10 gprotein
4 gfibre
35minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

4 servings
Idli dosa batter2 cups, a day old
Maize flour (fine yellow cornmeal)⅓ cup
Rice flour2 tbsp
Onion1, finely chopped
Green chilli2, divided
Ginger2.5 cm, chopped
Cumin seeds½ tsp
Curry leaves1 sprig, chopped
Coriander leaves (cilantro)a handful
Saltto taste
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed)
Peanuts⅓ cup
Tamarindsmall piece
Garlic1 clove
Waterfor the chutney

Method

4 steps
  1. 1Mix the batter, makki atta, rice flour, onion, 1 chilli, ginger, cumin, curry leaves, coriander, salt and soda. Rest 10 minutes.
  2. 2Dry roast the peanuts until spotted, then blend with the other chilli, garlic, tamarind, salt and water.
  3. 3Heat the oil to 175°C. Drop small spoonfuls close to the surface and fry 3 to 4 minutes, turning, until deep golden. Fry with care.
  4. 4Drain on paper and serve hot with the chutney.
Serve it like this

Pile the punugulu in a paper cone or basket with a bowl of peanut chutney and a few fried green chillies.

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More like this

Chef's table fusionMore with peanuts

Make it a meal

What goes with Punugulu hush puppies: a bread or rice, a side, something to drink and something sweet.

On the side Peanut chutney15 min
On the side Allam pachadi25 min
To drink Saffron almond horchata45 min
To drink Virgin paan mojito5 min
Something sweet Filter coffee churros45 min
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