In a mixing bowl, take both batters and mix well.
Add salt, cumin. Also, add the onions and other ingredients mentioned if you need them.
Check for the consistency. If it is thin, the punugulu will absorb a lot of oil.
In that case, add some maida to correct the consistency.
Take oil for deep frying in a thick bottomed Kadai.
Drop small dumplings with three fingers into the hot oil.
Fry till golden brown and transfer to the kitchen tissue to absorb excess oil.