Punugulu | Punukulu | Crispy Fritters with Dosa Batter Recipe

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my ammamma (grand mother) holding a batch of crispy fritters. Yum yum!

If you wish to have the world's best punugulu (as we call it in Telugu) a.k.a crispy fritters made with dosa batter, then you got to taste my ammama's. They are simply the best. She is over 75 years old and she still cooks with so much care and love. She is such an inspiration to me and my mother and I want to be like her when I am of that age.  :-). When there is some left over dosa batter which has turned a little sour, this is one of easiest and best ways to enjoy while it lasts.

Punugulu | Punukulu | Crispy Fritters with Dosa Batter 

This is the most basic version. Additionally one can add chopped onion, coriander leaves and/or curry leaves to the batter.

Ingredients:

1 cups of left over dosa batter
1 tbsp of rice flour
1 tbsp of rava/semolina
salt (if not added in the dosa batter)
1 green chilli, very finely chopped.
1/4 tsp cumin seeds
1 tsp freshly grated ginger
Sufficient oil for deep frying

Preparation:

1. In a bowl, mix all the ingredients except oil to make a smooth batter. Don't add any additional water. Set aside for atleast 30 mins.

2. Heat oil in a kadai. Once its hot, drop small balls of batter into it. Make sure not to overcrowd. Reduce heat to medium-low and using a slotted spoon, turn the fritters. Fry until light golden brown. Drain them onto paper towels.

3. Serve as-is or with any spicy chutney.

Enjoy!

Today is Day 9 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,