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Punugulu with dosa batter

Punugulu is a breakfast dish or it can be had as a snack any time of day as well. This recipe is made with left over dosa batter instead of preparing the batter from scratch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups dosa batter
  • 1 Tbsp semolina
  • 1 Tbsp rice flour
  • 1 medium sized onion finely chopped
  • 1 inch ginger finely chopped
  • 1 green chilli finely chopped
  • 2 Tbsp coriander finely chopped
  • Salt to taste
  • 1 tsp cumin seeds
  • Oil for deep frying

Method
 

  1. In a large bowl, add the dosa batter, semolina, rice flour, chopped onion, green chilli, ginger, coriander, cumin seeds and salt.
  2. Mix well and make sure the batter is thick. If the batter is runny add more rice flour to make it thick.
  3. In heavy bottomed vessel, heat oil for deep frying. Turn the heat to low when ready.
  4. Dip you hand in water, this will help in the batter not sticking to you hand.
  5. Take small lemon sized portions and gently drop them into the oil.
  6. On medium heat, fry them until golden brown. Drain the excess oil on paper towel. Repeat the process for the entire batter.
  7. Serve hot with coconut chutney or mango pickle.