Punugulu | Punukkulu | leftover dosa batter bonda|urad dal fritter

Had balance dosa batter lying in fridge.while surfing on net came across this recipe on chef & her kitchen
Punugulu / Punukulu is a common street food in the coastal regions of Andhra Pradesh.
Some make them sour tasting using fermented batter, while some make them with fresh batter. i made them with fermented batter.

Ingredients:
2 cups left over dosa batter(fresh or fermented)
3-4 tbsp Rice flour
2  tbsp rava (sooji)
1 medium Onion,finely chopped
1-2 tsp Green chili paste(to suit your taste)
3-4 tbsp tiny pieces of fresh Coconut  (optional)
1 tbsp cumin seeds
2 tsp finely chopped Curry leaves
1/4 cup finely chopped Coriander
a fat pinch of cooking Soda
Salt to taste


Method:

1.Let the dosa batter comes to a room temperature.



2.Add rice flour to it and mix well and leave it aside for 5 mins.Feel free to add an extra tbsp of rice flour or sooji(rawa) to the batter to make it slightly thick.The consistency should be thicker as Idli batter and have dropping consistency.

 

3.Add soaked and drained moong dal,tiny pieces of fresh coconut(or finely chopped onion),green chili paste,chopped curry leaves,chopped coriander and required salt and mix well.



4.Add a fat pinch of soda to a tsp of water and mix well and mix in the batter until well mixed.

5.Mean while heat oil in a thick kadai over medium flame.

6.Drop a spoonful of batter using a spoon or hand.We your finger in between for easy dropping of batter.

7.Drop 6-8 at a time and fry them over medium flame for 2 mins and turn them over and fry them until they turn golden brown and crisp.



Serve them hot with coconut chutney or tomato sauce.they taste delicious on their own.


Variations:
1.You can prepare these bondas with fresh dosa batter(before or after immediate fermentation) or 2-3 day old batter which has turned sour.
2.You can add a couple of tbsp of rawa to the batter which gives a crisp bondas.In that case leave the batter aside for an hr and proceed with the same above mentioned process.
3.If making bondas during festival add soaked moong dal and coconut pieces instead of  finely chopped onions
4..You can even add soaked and drained sago(1/4 cup) to the batter instead of soaked moong dal and you can add either coconut pieces or chopped onions to it along with sago as both goes well.