Masala Punugulu


  • 1 cup urad dal soaked overnight
  • 2 tbsp sooji
  • 2 onions sliced
  • ½  inch ginger finely chopped
  • 2 green chillies  finely chopped
  • ½ tsp cumin seeds
  • salt to taste
  • oil to deep fry


  1. Blend the soaked urad dal into a fine batter. Batter consistency should be similar to wada batter.
  2. Add salt, onion, ginger, chillies, cumin seeds, sooji and mix well  and keep it aside.
  3. Take a deep frying pan and heat oil for deep frying.
  4. Once the oil is hot enough, make small balls of the batter and place them carefully into oil.
  5. Fry on medium flame until they become golden and crispy.
  6. Once they are done, take them out and place on tissues to absorb the excess oil if any.
  7. Serve the punugulu hot.