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
- 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 for making Punugulu with Dosa batter
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.