Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil, mix well to form a lump free batter.
Heat oil in a wok for frying.
Now using your fingers take a small portion of the batter
Shape it into a rough ball and drop it gently in the hot oil.
Fry in batches of 5 or 6 on a medium flame until the punugulu is golden from all sides.
Take them out on an absorbent paper to remove excess oil.
Serve hot along with coconut - peanut chutney.
My tip - punugulu will taste best when the batter is a few days old and tastes slightly sour.
