Deep-fried rice fritters (Punugulu) from The Essential South Indian Cookbook: A Culinary Journey into South Indian Cuisine and Culture (page 66) by Srividhya Gopalakrishnan

  • semolina
  • rice flour
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute the book's dosai batter for idli batter, and corn oil for vegetable oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut chutney; Peanut tamarind chutney (Andhra palli chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's dosai batter for idli batter, and corn oil for vegetable oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.