By Slurrp Community
December 6, 2023
2 cup leftover dosa /idli batter 1 tbsp rava / semolina 1 tbsp rice flour 1 small size onion, finely chopped 1 inch ginger, finely chopped 1 green chilli, finely chopped 2 tbsp coriander, finely chopped 1/2 tsp salt or to taste 1 tsp cumin/jeera Oil, for deep frying
Image Credit: Seasonal Flavours
In a bowl, take 2 cups of leftover dosa batter or idli batter.
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Add in 1 tbsp rava and 1 tbsp rice flour, along with onion, ginger, green chili, coriander leaves, cumin seeds and salt; mix well to combine.
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Heat the oil in a kadhai or pan and dip your hands in a bowl of water before taking a small portion of batter and dropping it into the hot oil to cook on medium heat.
Image Credit: Paati's Kitchen
Once the punugulu floats to the top, gently flip them to the other side and cook until it becomes golden brown.
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Drain off the punugulu on a kitchen towel to absorb oil and serve it with coconut chutney.
Image Credit: Gayathri's Cook Spot