Ingredients

• 400 g - sour dosa batter (leftover batter can be used)
• 2 tbsp - channa dal, soaked for 2 hours
• 1 tsp - jeera
• 4 green chillies, chopped fine
• 2 onion, medium, chopped fine
• 1 inch - ginger, chopped fine
• 3 tsp each - curry leaves, coriander leaves, chopped fine
• salt
• a pinch - turmeric
• 1/8 tsp - baking soda
• oil for deep frying

How to Make Puli Bongaralu (Masala Bonda)

• Take (thick) sour dosa batter in a bowl, add all the above ingredients except oil.
• Beat well, heat oil, drop lemon-sized balls into oil and fry till light golden brown in colour.
• Remove and keep them on a paper napkin (to remove any excess oil)
• Serve as a tea time snack with any sauce or chutney,