In a mixing bowl, combine 1 cup idli batter or dosa batter. Allow the batter to come to room temperature if it has been refrigerated.

1 tbsp rava (optional), 1 small onion, chopped or 1/4 cup chopped onion, 5 to 6 curry leaves, chopped or 1 tsp chopped curry leaves, 1/2 inch ginger, finely chopped, 1 or 2 green chilies, chopped, 2 to 3 tsp chopped coriander leaves, and 1 tsp cumin seeds.

If necessary, season with salt. Mix thoroughly.

In a kadai or pan, heat the oil for deep frying. A small amount of batter should be tested in medium hot oil.

The exterior should be crisp, while the interior should be soft and fluffy. If the outside is too crisp and absorbs too much oil, add more rava or rice flour. If the texture is dense, more water should be added to the batter.

The punugulu batter should be slightly thick rather than thick or thin. You don't need to add water or rava/rice flour if the batter is the right consistency.

If the batter is too thick, a few tablespoons of water can be added.

If the batter is too thin, add a few tablespoons of rice flour or rava.

When the batter has reached the desired texture after frying, drop spoonfuls into medium hot oil.

Turn over when the sides are pale golden and crisp.

Fry them in medium hot oil, turning them a few times to ensure even browning.

Fry them until they're crisp and golden.

Using a slotted spoon, remove the fried punugulu and drain the excess oil.

Soak up any excess oil with kitchen towels.

Punugulu can be served hot or warm with coconut or peanut chutney.