Ingredients:

 Base batter (choose one):

o 2 cups leftover dosa batter (or idli batter) [refer to dosa recipe online if needed]
o OR
o 1/2 cup self-raising flour OR all-purpose flour + 1/2 teaspoon baking powder
o 2 tablespoons rice flour
 Vegetables and spices:
o 1 green chili, chopped
o 2 teaspoons ginger, finely chopped
o Few curry leaves
o Salt to taste
 Oil for frying

Instructions:

1. Prepare the batter:

o If using leftover batter: Skip to step 2.
o If making fresh batter: Combine self-raising flour (or all-purpose flour with
baking powder), rice flour, salt, and water in a mixing bowl. Make a thick batter,
similar to vada batter consistency.
2. Add flavorings: Whether using leftover batter or fresh, add chopped green chili, ginger,
and curry leaves to the batter. Mix well.
3. Heat oil: Pour oil for deep frying into a pan or kadai. Heat the oil over medium heat.
4. Fry the punugulu:
o To form the fritters:
 Wet your hands with water to prevent sticking.
 Pinch off small portions of batter and shape them into small balls, slightly
smaller than marbles.
o Gently drop the balls into the hot oil. Don't overcrowd the pan.
o Fry the punugulu until golden brown and crisp on all sides.
o You can adjust the heat to medium-low if browning too quickly.
5. Drain and serve: Remove the fried punugulu with a slotted spoon and drain on paper
towels to absorb excess oil.
6. Enjoy! Serve punugulu hot with your favorite chutney, like coconut chutney or tomato
chutney.

Tips:

 If the batter seems too thin, add a little more rice flour to thicken it.
 For a crispier texture, you can add 1 tablespoon of rava (semolina) to the batter.
 Adjust the amount of green chili according to your spice preference.
 Leftover punugulu can be stored in an airtight container at room temperature for up to a
day. However, they are best enjoyed fresh.