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, sliced
1 tsp finely chopped ginger
10-15 curry leaves, carefully shredded
1 tsp cumin seeds
1 tablespoon sliced fresh coriander leaves
Black pepper powder to taste
1 medium onion, carefully sliced
2 tbsps rice flour
Salt to taste
Oil for deep frying
Coconut chutney to serve

Approach

1. Take dosa/idli batter in a big bowl. Include 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 enough oil in a kadai.
3. Dip your fingers in water and take small part of the mix 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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