Punugulu Recipe

Take a cup of idli dosa batter in a bowl and tip in a tablespoon of rice flour and stir well.

Throw in some curry leaves, green chilies and ginger along with the required amount of salt.

Mix everything well and let it rest for a while.

In the meantime, heat two and a half cups of cooking oil in a kadai and let the flame be in high mode.

After a few minutes, just drop in a pinch of batter to check the temperature of the oil. If it pops up immediately, it indicates that the oil is ready for deep fry.

Alter the flame to medium mode and drop in a teaspoon full of batter and check whether it does not disintegrate while frying. If it starts to pop up after a few seconds without getting split, drop a few more teaspoons of batter in the same way.

Let it get fried for a few seconds, and when it turns golden brown just flip the balls to the other side using a slotted spoon and fry similarly.

When it becomes crispy and golden brown on the whole, take it out and place over a plate covered with a paper towel.

Similarly fry the remaining batter in batches and serve hot with allam pachadi, ginger or kara chutney.