Pungulu With Leftover Idli Batter Recipe

Cooking Directions

• STEP 1.In a bowl, mix the leftover idli batter with finely chopped onions, green chilies, coriander leaves, and salt.
• STEP 2.Heat oil in a deep pan for frying.
• STEP 3.Take small portions of the batter mixture and drop them into the hot oil. Fry until golden brown and crispy.

Cooking Tips

• You can add grated carrots, grated coconut, or any other vegetables of your choice to the batter for added flavor.
• Make sure the oil is hot enough before frying the pungulu to ensure they turn out crispy.
• Serve the pungulu hot with coconut chutney or sambar.

Storage and Serving

• Pungulu is best served hot and fresh.
• Leftover pungulu can be stored in an airtight container at room temperature for up to 2 days.
• Reheat the pungulu in a microwave or oven before serving.