Punugulu Using Dosa Batter

Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4-6 Servings

Ingredients

2 Cups Thick Dosa Batter
1 Tblspn Rice Flour
2 Tblspn Semolina (Bombay Rava)
1 Small Sized Onion, finely chopped
2-3 Green Chillies, chopped
2 Tblspn Cilantro Leaves (Kothmir), chopped
2 Tblspn Curry Leaves (Karivepaku), chopped
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
Oil for Deep Fry

Directions

• Check out my blog for dosa batter recipe.
• In a mixing bowl; add all the ingredients except oil & mix well (if the batter is very thick you can add a few teaspoons of water or if it is thin you can add few tablespoons of rice flour/rava).

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, place about a tablespoon of batter with your fingers into the oil or make small round dumplings & drop them in oil.

• Fry them in small batches for 5-8 minutes or until golden brown. Punugulu should be crispy from outside & soft inside( batter should sizzle but it should not change colour right away).
• Keep turning the punugulu with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil.
• Serve punugulu with peanut/palli chutney or coconut chutney or onion chutney or ginger chutney.