Take fermented idli dosa batter in a bowl.
To the batter add chopped onions, green chillies, coriander, curry leaves, cumin seeds and mix well.
I'm not adding salt since the batter already has salt in it. If required you can include salt depending on your batter.
To adjust consistence add rice flour or see "Tips and Tricks" in the above explanation.
Heat oil in a deep frying pan over high heat. Once oil is hot enough, reduce to medium heat.
Pinch out small amount of batter, shape the batter to any shape with your fingers and drop into oil or use a spoon to drop a tablespoon of batter.
Don't overcrowd the pan with punugulu.
Keep turning all sides while frying for even cooking and browning.
Drain using a slotted spoon and transfer these to absorbent tissue to remove any excess oil.
Repeat the frying step till the batter is done.
Serve hot Punugulu with your favourite chutney