These fritters are prepared with leftover idli or dosa batter. I normally prepare them when the batter is not enough for the whole family or at least not enough for kids.This recipe is quick and easy to prepare. Unlike the other fritter,s where normally we use the basin / Rice flours with added salt and chilli powder, these punugulu are bit smaller in size and enriched with extra spices like pepper, cumin and coriander seeds grounded into coarse powders along with onion, green chillies and curry leaves.
Idly / Dosa batter – 1 cup
Maida / Plain flour – 2-4 tbsp
Cumin – 1 tsp
Coriander seeds – ½ tsp
Pepper – ½ tsp
Green chili finely chopped – 1 tsp
Onion – 1 finely chopped
Oil for deep frying
Heat the oil in a pan. Simultaneously coarsely ground the pepper, cumin and coriander seeds and add to the batter along with plain flour, chopped green chili, onion and curry leaves. Adjust adding the plain flour depending on the consistency of the batter which you are using. At the end, the whole mixture should resemble the onion bhaji / cake batter consistency. When the oil is hot enough drop the mixture little by little and deep fry them. Usually the professional chefs use just one fingure to pick and drop the batter into the oil.
Punugulu with hot beverage
Serve them hot. They are light on the stomach unlike the other fritters which are prepared using basin.