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Andhra punugulu with idli dosa batter

Crispy Andhra punugulu with idly or dosa batter

Learn how to make crispy Andhra punugulu with dosa batter.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Breakfast, Snack
Cuisine andhra, Indian
Servings 4
Calories 400 kcal


  • 1 cup Idly batter
  • 1/2 cup Dosa batter
  • Salt as per taste
  • 1 tbsp Cumin
  • Oil for deep frying

Optional (as per taste):

  • 4 Green chillies Finely chopped
  • 1 Onion Finely chopped
  • Few Chopped curry leaves
  • 1 tbsp Coriander Chopped


  • In a mixing bowl, take both batters and mix well.
  • Add salt, cumin. Also, add the onions and other ingredients mentioned if you need them.
  • Check for the consistency. If it is thin, the punugulu will absorb a lot of oil.
  • In that case, add some maida to correct the consistency.
  • Take oil for deep frying in a thick bottomed Kadai.
  • Drop small dumplings with three fingers into the hot oil.
  • Fry till golden brown and transfer to the kitchen tissue to absorb excess oil.


* The dosa batter and idli batter should be thick. Adding more maida to make it thick would give the required taste and texture. So make sure the batter itself is thick. I generally grind both the batters thick so that it can be made thin if needed.
** The punugulu with this batter will be crisp outside and soft inside.
*** The ravva in the idly batter will enhance the texture of the punugulu and gives the crispness to them.
Keyword dosa batter recipes, evening snack, healthy breakfast, healthy snack, idly batter recipes, punugulu