By: Admin

Region: Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 2

Time to Prepare: 15 Mins

Ingredients

-2 cup idli batter (leftover)
-1 tbsp rava / semolina / suji
-1 tbsp rice flour
-2 tbsp onion (finely chopped)
-1 inch ginger (finely chopped)
-1 green chilli (finely chopped)
-2 tbsp coriander (finely chopped)
-1 tsp cumin / jeera
-1/2 tsp salt
-Oil for deep frying

Directions

- To begin, in a spacious mixing bowl, measure out 2 cups of leftover idli batter.

- Add in 1 tbsp rava and 1 tbsp rice flour.

- Include the following ingredients to your dish: 2 tablespoons of diced onion, 1-inch piece of grated ginger, 1 chopped green chili, 2 tablespoons of fresh coriander, 1 teaspoon of cumin, and 1/2 teaspoon of salt.

- Thoroughly blend all ingredients to ensure a proper and even combination.

- If necessary, incorporate additional rice flour into the batter to achieve the desired thickness.

- Begin by immersing your hand in water, then take small portions of the vada mixture and shape them into lemon-sized balls. Carefully lower each vada into the hot oil, one at a time by keeping the flame in lower to medium stir occasionally.

- Deep fry the punugulu in hot oil until they are crispy and have turned a rich golden brown color.

- Place the fried punugulu on a paper towel-lined plate or tray to allow any excess oil to drain off and be absorbed by the towel.

- In the end, accompany them with your preferred chutney or tomato sauce..

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