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Punugulu with Peanut Chutney Dip



Preparation time : 5-10min                    Cooking time : 15 min                         Serves: 4


  • Idli/Dosa batter - 4 cups
  • Semolina - 2 tablespoons
  • Oil - for deep fry
  • Rice flour - 2 tablespoons
  • Onion finely chopped – 2
  • Cumin seeds - 2 tablespoons
  • Green chilli finely chopped – 2
  • Fresh curry leaves – 4 sprigs
  • Coriander finely chopped - 2 tablespoons
  • Salt – Add to taste
  • Sambar Stories Peanut Chutney Powder


  • Step 1:
  • Take Idly /Dosa batter in a mixing bowl. Add semolina and rice flour to it and mix well
  • Step 2:
  • Add cumin seeds, coriander, curry leaves, Green chilli, onions and ginger to the above mixture and mix well
  • Step 3:
  • Add salt to taste
  • Step 4:
  • Heat oil in a pan
  • Step 5:
  • Take small ball sized mixture with a spoon and one by one drop it into the hot oil (You can use your hand instead of spoon)
  • Step 6:
  • Fry till the balls in the oil turn golden brown on a low to medium flame
  • Step 7:
  • Place the balls onto a kitchen towel or tissue to take out the excess oil absorbed by them
  • Step 8:
  • Transfer the balls in a bowl and can be served with peanut chutney powder dip prepared by mixing Sambar Stories Peanut Chutney Powder with little water or curd oil.

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