Punugulu / Bonda is a common street food in the coastal regions of Andhra Pradesh. Often served with peanut chutney or Toordal chutney called as Kandhi Pachadi. Some make them sour tasting using fermented batter, while some make them with fresh batter. There is no specific way to follow while preparing  batter, except that the batter must not be runny. Can be made with urad dal batter (idli/dosa batter) or whole moong batter. I always make these with fresh batter, since I do not prefer the sour tasting ones.  Whether to use the fermented batter or the fresh one is totally an individual’s choice and comfort.


  • Idli/Dosa Batter           1 cup
    Rava                         2 tbsps
    Rice flour                    4 tbsps
    Chopped onion             2 tbsps
    Chopped green chillies    1 tbsp
    Grated ginger               1/4 tsp
    Coriander leaves
    Curry leaves
    Oil for frying


  • Mix all ingredients well ( except oil). 
    Keep aside for 20 minutes.
    Heat oil in a kadai, drop small balls in the oil and deep fry them till golden brown.

0 responses to "Bonda (Punugulu)"