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| Main ingredients | Dosa/idli batter, Green chillies, Ginger, Curry leaves, Cumin seeds, Fresh coriander leaves, Black pepper powder, Onion, Rice flour, Oil |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups leftover dosa/idli batter
- 2-3 green chillies, chopped
- 1 teaspoon finely chopped ginger
- 10-15 curry leaves, finely shredded
- 1 teaspoon cumin seeds
- 1 tablespoon chopped fresh coriander leaves
- Black pepper powder to taste
- 1 medium onion, finely chopped
- 2 tablespoons rice flour
- Salt to taste
- Oil for deep frying
- Coconut chutney to serve
Method
- Take dosa/idli batter in a large bowl, add green chillies, ginger, curry leaves, cumin seeds, coriander leaves, black pepper powder, onion and rice flour and whisk with your hand for 2-3 minutes. Add salt and mix well.
- Heat sufficient oil in a kadai.
- Dip your fingers in water, take small portion of the mixture and slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the fried punugulu into a serving bowl and serve hot with coconut chutney.
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