Punugulu

In a bowl, combine together all the ingredients starting from batter to semolina. Keep aside for 10 minutes.

Heat 1-2 tbsp. oil in a pan. Temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves and urad dal.

Stir for a few seconds and then pour this tempering over the prepared batter. Mix well and keep aside.

Heat oil for deep frying. Pour spoonful of the batter and deep fry them on a medium flame till golden in colour.

Drain on a kitchen towel and serve them hot as an appetizer with coconut chutney or as a tea-time snack.