There is so much you can do with leftover idli/dosa batter. Bite-sized deep fried flavoured fritters. What goes with it? Coconut chutney of course.
PUNUGULU
Ingredients
2 cups leftover dosa/idli batter
2-3 green chillies chopped
1 tsp finely chopped ginger
10-15 curry leaves finely shredded
1 tsp cumin seeds
1 tbsp chopped fresh coriander leaves
Black pepper powder to taste
1 medium onion finely chopped
2 tbsps rice flour
Salt to taste
Oil for deep frying
Coconut chutney to serve
Method
1. Take dosa/idli batter in a large bowl. Add green chillies ginger curry leaves cumin seeds coriander leaves black pepper powder onion rice flour and beat with your hand for 2-3 minutes. Add salt and mix well.
2. Heat sufficient oil in a kadai.
3. Dip your fingers in water and take small portion of the mixture and slide into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Arrange the fried punugulu in a serving bowl and serve hot with coconut chutney.
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