- 2 cups idli-dosa batter (preferably old batter)
- 1/2 cup maida
- 1/2 teaspoon salt
- a pinch of hing / asafoetida
- 1/4 teaspoon baking soda
- 1/2 cup sour curd / yogurt
- 1/2 cup onions,finely chopped
- 4–5 green chillies, finely chopped (adjust to your taste)
- 1 sprig curry leaves, finely chopped
- 1/2 inch piece ginger, finely chopped
- Vegetable oil to deep fry
- Take about 2 cups of dosa batter and add it to a bowl.
- Add in half a cup of maida and salt. Add in a little hing / asafoetida. Add in a little baking soda too. Add in half a cup of sour curd / yogurt. Add in the veggies.
- Mix everything well to combine. If the mixture is thin, then add in a little maida to adjust the consistency. If the mixture is thick, add in a little curd to adjust the consistency. If the batter is too watery, it will absorb a lot of oil while frying and will be very greasy. So make sure the batter is not very thin.
- Now, we shall deep fry. When the oil is nice and hot, dip fingers in water and scoop out a teaspoon of batter in your fingers and gently drop them in oil.
- Use your thumb finger to just slide the batter into oil. Make sure the balls are small in size. If the balls are big, the inside tends to remain doughy. So always shape small balls for punugulu. After adding the balls in oil, do not disturb for a minute. Fry for a couple of minutes turning the punugulu.
- Punugulu needs to be really golden in colour. Crisp punugulu texture is what makes this dish irresistible. Remove and drain in paper towels.
- Serve hot!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Snacks
- Cuisine: South Indian