For the chutney-
Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water.
For the tempering, heat oil in a terming pan. Add the mustard seeds and curry leaves.
Let it splutter. Add the tempering to the chutney.
For the Punugulu
Heat oil in a kadhai for deep frying.
In a big bowl add the Idli/dosa batter, rawa, salt, onion, green chilies and cumin seeds. Mix well. The batter should be of a consistency that is thicker than pouring consistency. Add water if it’s really thick.
Drop small quantities of the batter (a tsp full) in the hot oil. Fry till golden brown and crisp.
Serve with coconut chutney and a cup of tea/ coffee.
