Combine the cumin seeds, minced ginger, minced green chilies, and all-purpose flour in a mixing dish.

Put curd, soda, and salt. Combine all components.

Add very little water to the consistency, depending on how thick and soft it is. Shut the cover and set away for half an hour to an hour.

After the oil is heated, add a small amount of batter and shape it into a circle. Turn them over to cook the other side to a golden brown hue.

Use a low to medium heat setting to ensure internal cooking. After preparing the challa punugulu dish, remove the oil, move to a serving platter, and serve hot with chutney.