Punugulu

• Produce

  • 1 pinch Asafoetida
  • 1 powder pinch Chilli, red
  • 1 Coriander
  • 1 Onion - 2 tbsp

• Baking & Spices

  • 1 pinch Baking soda
  • 1 cup Idli batter
  • 1 Rice flour
  • 1 pinch Salt
  • 1/2 tbsp Semolina / rava

• Oils & Vinegars

  • 1 Oil

• Frozen

  • 1 Curry leaves - 4

• Other

  • Jeera - 1/2 tsp

Found on revisfoodography.com

Description

Ingredients

• Idli Batter - 1 Cup
• Baking soda - 1 pinch
• Salt - 1 pinch
• Asafoetida - 1 pinch
• Red chilli powder - 1 pinch
• Jeera - 1/2 tsp
• Curry leaves - 4 (finely chopped)
• Coriander leaves - 1 Tbsp (finely chopped)
• Onion - 2 Tbsp (finely chopped)
• Semolina / Rava - 1/2 Tbsp
• Rice Flour - 1 1/2 Tbsp (adjust as needed)
• Oil - for frying

Directions

• Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter.   Heat oil in a kadai for frying. Using your fingers take a small portion of the batter, shape it into a rough ball and drop it gently in the hot oil.   Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin to remove excess oil.   Serve hot along with any chutney.