Punugulu (using Dosa batter)

Punugulu -

This snack item has it's origin in southern parts of India. They are really quick and easy to prepare and at the same time tasty enough to win everyone's heart.

Ingredients:

Dosa Batter - 2 cups
Rice flour - 1 - 2 tbsps
Semolina - 2 tbsps (semolina/cream of wheat)
Onions - 1/2, finely chopped
Green chili paste - 1 tsp or 2 finely chopped green chilies
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 2 tbsps, finely chopped
Salt to taste
Oil for deep frying

Method:

Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper. Serve with chutney of your choice.

Tips:
Add more rice flour if the batter is too thin. It should be a slightly thick batter.
You can use fermented fresh dosa batter or 2-3 days old dosa batter which gives a nice sour flavor to the punugulu.