Andhra Style Saggubiyyam Punugulu Recipe (Crispy Tapioca Snack)

A tapioca fritter that is soft and gooey inside and is crispy on the outside which fried on a kuzhi paniyaram pan.

Archana's Kitchen
Andhra Style Saggubiyyam Punugulu Recipe (Crispy Tapioca Snack)
1393 ratings.

Andhra Style Saggubiyyam Punugulu Recipe (Crispy Tapioca Snack) is soft and gooey inside and is crispy on the outside. In Telugu, Saggubiyyam means the tapioca pearls and “Punugulu” is a very common word used in Vijayawada for a street snack that is deep fried in the shape of a ball. These are often served with coconut chutney and toor dal chutney.

Serve the Andhra Style Saggubiyyam Punugulu along with spicy coconut chutney or toor dal chutney to enjoy evening chai with a delicious snack.

If you are looking for more Snack recipes here are some:

  1. Bhel Puri Recipe - An Indian Street Food & Tea Time Snack
  2. Chole Aloo Tikki Chaat Recipe (An Indian Street Food Snack)
  3. Mullu Murukku (Chakkali Recipe | South Indian Snack)

Cuisine: Andhra
Course: Snack
Diet: Vegetarian
Equipments Used: Kuzhi Paniyaram Pan
Prep in

150 M

Cooks in

25 M

Total in

175 M

Makes:

4 Servings

Ingredients

  • 1 cup Sabudana (Tapioca Pearls) , soaked for 2 hours
  • 2 tablespoon Hung Curd (Greek Yogurt)
  • 1 cup Rice flour
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Red chilli powder
  • 1 sprig Curry leaves , chopped
  • 2 Green Chillies , chopped
  • 1 Onion , sliced
  • Salt , to taste

How to make Andhra Style Saggubiyyam Punugulu Recipe (Crispy Tapioca Snack)

  1. To begin making the Saggubiyyam Punugulu, soak the tapioca pearls in water for 2 hours and boil them on a sauce pan with some more water added for about 10 minutes.

  2. Take a bowl, add all the ingredients including the boiled tapioca and mix well. Check for salt as well. Add water to make a thick batter.

  3. Heat a kuzhi paniyaram pan for pan frying the punugulu.  Add a teaspoon of oil in each of the cavities. Spoon the batter into each of the cavities and fry them until brown and crisp.

  4. You can add a little more oil on the punugulu if you like it crispy. Once one batch of the punugulu are done, remove from the pan and drain in the paper towel.

  5. Proceed the same way with the remaining punugulu batter.

  6. Serve the Andhra Style Saggubiyyam Punugulu along with spicy coconut chutney or toor dal chutney to enjoy evening chai with a delicious snack.

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Monday, 30 October 2017 14:44
     
Install App