5 to 6curry leaves,chopped or 1 teaspoon chopped curry leaves
1 or 2green chilies,chopped
2 to 3teaspoonchopped coriander leaves
salt as required(only to be added it you have not added salt to the batter before)
oil for deep frying
preparation for punugulu recipe
Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, if you have refrigerated it.
Add 1 tbsp rava (optional), 1 small onion, chopped or 1/4 cup chopped onion, 5 to 6 curry leaves, chopped or 1 tsp chopped curry leaves, 1/2 inch ginger, finely chopped , 1 or 2 green chilies, chopped, 2 to 3 tsp chopped coriander leaves and 1 tsp cumin seeds.
Add salt if required. Mix very well.
Heat oil for deep frying in a kadai or pan. Test a small portion of batter in medium hot oil.
The outside should be crisp and the inside should be soft and fluffy. If the outside is too crisp and absorbing a lot of oil, then add some more rava or rice flour. If the texture is dense, then some more water needs to be added to the batter.
The punugulu batter should not be thick or thin, but have a slightly thick consistency. If the batter is of the right consistency, then you don't need to add either water or rava/rice flour.
If the batter is very thick, you can add a few tablespoons of water.
If its thin, then add a few tablespoons of rice flour or rava.
Once you get the right texture after frying, then add spoonfuls of the batter in medium hot oil.
When the sides become pale golden and crisp, turn over.
Continue to fry them in medium hot oil turning them a few times for even browning.
Fry them till they become crisp and golden.
Remove fried punugulu with a slotted spoon and drain excess oil.
Keep on kitchen towels to soak excess oil.
Serve punugulu hot or warm with coconut chutney or peanut chutney.