Punugulu is an Andhra snack made with dosa/ idli batter. Best served with peanut/ coconut/ tomato /ginger chutney.
Ingredients (Makes 20 – 25)
1. Dosa batter – 2 cups
2. Rava – 1 tbsp
Rice flour / ari podi – 1 tbsp
Cumin seeds – 1/2 tsp
Onion – 3 tbsp, finely chopped
Ginger – 1/2 tsp, finely chopped
Green chilies – 2, finely chopped
Cilantro – 2 tbsp, finely chopped
Curry leaves – 5, finely chopped
Black pepper – 1/2 tsp, crushed
Baking soda – 1 pinch
Salt – To taste
3. Oil – To deep-fry
1. Add all the ingredients numbered 2 to the dosa batter. Mix gently until just combined. The batter should be thick with a dropping consistency. Set aside for 10 minutes.
2. Heat oil over medium-high heat. Drop one tsp batter into the oil. If the batter immediately comes up and floats on top of the oil, the temperature is right for frying. Add spoonfuls of the batter carefully into the oil. Or using your fingers, drop small portions in the oil. Fry on both sides for 6 – 8 minutes till golden and crisp. Serve hot with coconut chutney or tomato chutney.