I have already blogged these crispy fritters, Punugulu with dosa batter.. Today, I am blogging a variation of the same. They are quick and easy to make crispy snacks, especially for a rainy day, with a cup of warm chai. Crispy on the outside, savory and tangy on the inside, these fritters are great snack on anytime of the day!
Punugulu with Dosa batter Recipe
- 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
- 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.
- 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.
Have left over dosa batter? Make this perfect Monsoon snack – Punugulu. I have already blogged Punugulu recipe with dosa batter, today’s its a variation.