Punugulu

Punugulu - This is an Andra recipe especially made in Vijayawada region. This is made from dosa or idli batter. The batter can be fresh or 3 to 4 days old. The taste of punugulu will depend on how many day it is fermented. As it is easy to prepare, you can make it as an evening snack.
Ingredients (1 cup = 250 ml)
Dosa or idli batter - 1 cup
Rava - 1 tbsp
Rice flour - 2 to 3 tbsp *
Onion - 1 medium sized chopped
Ginger - 1 inch grated
Green chilli - 2 finely chopped
Cumin seeds - 1 tsp
Coriander leaves - 2 tbsp of finely chopped
Curry leaves - 2 tbsp of finely chopped
Salt - only if necessary (the batter has salt already)
Oil - for deep frying
Method
In a wide mouthed vessel take the dosa batter. Add the rawa and rice flour as necessary. The batter should be of flowing consistency (like vada batter). Add the finely chopped onions, green chillies, coriander leaves, curry leaves. Also add the cumin seeds and grated ginger. Mix well. Add salt if necessary. Punugulu batter is ready.
In a kadai take oil and heat it. When it is suffieciently heated, put a small portion of batter to the oil. At a time you can fry 5 to 6 punugulu based on the size of the kadai. Fry it till golden brown colour. Fry on both the sides. Once both sides are fried, remove from the oil. Serve hot with coconut chutney or groundnut chutney.

1. The batter has to be of proper consistency. Otherwise the punugulu will not be crispy from outside and fluffy inside. If it is too thick, add water. Of it is to thin add rice flour. You can tell fry one and then go on with making the punugulu.