Punugulu(bonda) Recipe

Soak and grind

Rinse urad dal well and soak in water for 3–4 hours. Drain and grind to a coarse, slightly fluffy paste using minimal water. The texture should be slightly grainy but smooth enough to bind. If using idli rava/sooji and rice flour instead of rava, you may skip soaking for the rava; for a traditional mix combine soaked-ground urad with rava.

Combine base ingredients

In a large bowl, combine the ground urad dal paste with idli rava (or rice flour) and plain yogurt (or water) to form a thick batter. The consistency should be like a thick pancake batter — spoon should stand but still be scoopable. Add salt and mix thoroughly.

Fermentation / rest (optional)

Cover and let the batter rest at room temperature for 4–6 hours if you prefer a lightly fermented, tangy flavor. For a quick version, allow to rest 20–30 minutes so rava softens and absorbs moisture. If fermenting, stir once after rising. Just before frying, gently fold in baking soda if using.

Prepare the flavor mix: finely chop onions, green chilies, curry leaves and cilantro. Grate the ginger. In a small cup mix cumin seeds, crushed black pepper and a pinch of asafoetida. Fold all these aromatics and spices into the rested batter. Taste and adjust salt or chilies. If the batter is too thick after adding vegetables, add 1–2 tablespoons water to loosen; it should be spoonable.

Heat oil

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches. Heat over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and rises slowly to the surface. Maintain temperature at medium-high; too hot will brown outside before cooking inside.

Shape and fry

Wet a tablespoon or use your hands (dipped in water or oil) to scoop small portions (about 1 to 1.5 tablespoons each) of batter and gently drop into hot oil. Do not overcrowd — fry in batches of 6–8 depending on pan size. Stir gently so they don’t stick to the bottom. Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch.

Drain

Remove punugulu with a slotted spoon and drain on paper towels or a wire rack. Keep them warm in a low oven (150°C / 300°F) if making multiple batches.

Serve hot or warm with coconut chutney and tamarind/tomato chutney. Punugulu are best eaten immediately when crisp outside and soft inside.

Storage note: Leftover punugulu will lose crispness; reheat in a 180°C (350°F) oven for 8–10 minutes to crisp up, or shallow-fry briefly in oil.