Home Made - Punugulu (1 serving)

Keep the serving small—start with 4–6 mini punugulu rather than a large plate.

Make them with more urad dal and less rice; adding grated zucchini, spinach, onion, or cabbage to the batter increases fiber and volume.

Use an appe/paniyaram pan or air-fryer with minimal oil instead of deep-frying.

Eat punugulu after a protein- and fiber-rich starter such as plain unsweetened Greek yogurt with cucumber, rather than on an empty stomach.

Pair them with coconut chutney, mint-coriander chutney, or a peanut chutney without added sugar; avoid sweet chutneys and sugary drinks.

Take a 10–20 minute easy walk after eating to help reduce the post-meal rise.