Punugulu

Punugulu are made of idli batter. When we make idli for the breakfast and little batter is leftover which is not sufficient for the next set of idlis, we usually use that batter for making punugulu, a perfect evening snack.
Punugulu are also made of whole wheat flour, the recipe of which I will blog some time soon.

Ingredients:

• Idli Batter - 1 cup
• Finely Chopped Onions - 1 medium
• Finely Chopped Green Chillies - 2 or to taste
• Chopped Cilantro - 3 tbsp
• Salt - to taste
• Oil - for deep frying

Directions:

• Mix all the ingredients in the idli batter.
• Heat oil for deep frying in a deep pan.
• To check if the oil has reached the right temperature , drop a very small amount of batter in the oil. It should touch the bottom for 2 seconds and then float on the surface. It should neither sit for too long at the bottom, nor float up immediately.
• Take a teaspoonful batter and drop into the oil. If you like it small size like me, drop only half a tsp. I like it small so that I can eat them as whole without having to bite it into half.
• You can make around 7-10 punugulu at once ( of course depending upon the size of your pan )
• Toss all the ponugulu to the other side . Fry them till they are golden brown from all the sides.
• Remove on a paper towel to drain excess oil.
• Serve them hot with coconut chutney.