Andhra Style Saggubiyyam Punugulu Recipe: A Crispy Tapioca Snack
Dive into the delightful world of Andhra cuisine with these crispy Saggubiyyam Punugulu, a popular snack made from tapioca pearls. This dish, often enjoyed with spicy chutneys, perfectly complements your evening tea and showcases the unique flavors of Andhra Pradesh. The combination of soaked tapioca and aromatic spices creates a crunchy treat that is sure to satisfy your cravings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup (soaked for 2 hours) |
| Hung Curd (Greek Yogurt) | 2 tablespoons |
| Rice Flour | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 tablespoon |
| Curry Leaves | 1 sprig (chopped) |
| Green Chillies | 2 (chopped) |
| Onion | 1 (sliced) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 4 g |
| Fat | 3 g |
| Carbohydrates | 30 g |
| Fiber | 1 g |
| Sodium | Varies (based on salt added) |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Soaking Tapioca | 120 |
| Total Preparation Time | 150 |
| Cooking Time | 25 |
| Total Time | 175 |
| Servings | 4 |
Instructions
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Soak the Tapioca Pearls: Begin by soaking the tapioca pearls in water for about 2 hours to soften them. Once soaked, drain the pearls.
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Boil the Tapioca: In a saucepan, add the soaked tapioca pearls along with some water. Boil them for about 10 minutes until they become translucent and soft. Drain and set aside to cool slightly.
-
Prepare the Batter: In a mixing bowl, combine the boiled tapioca, hung curd, rice flour, cumin seeds, red chilli powder, chopped curry leaves, chopped green chillies, sliced onion, and salt. Mix all the ingredients thoroughly, adding a little water if necessary, to form a thick batter.
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Heat the Kuzhi Paniyaram Pan: Place a kuzhi paniyaram pan (or any non-stick frying pan) on medium heat. Add about a teaspoon of oil into each cavity of the pan.
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Fry the Punugulu: Once the oil is hot, carefully spoon the prepared batter into each cavity. Fry them until they turn golden brown and crispy, which should take about 3-4 minutes per side. For extra crispiness, drizzle a little more oil on top of the punugulu while they cook.
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Drain and Serve: Once cooked, remove the punugulu from the pan and drain on paper towels to absorb any excess oil. Continue frying the remaining batter in the same manner.
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Serving Suggestion: Serve the crispy Andhra Style Saggubiyyam Punugulu hot, accompanied by spicy coconut chutney or toor dal chutney, making it a delightful addition to your evening chai or snack time.
Tips for Perfect Punugulu
- Soaking Time: Ensure the tapioca is well-soaked to achieve the right texture. If in a hurry, soak for at least 1 hour.
- Adjust Spice Levels: Feel free to adjust the amount of green chillies and red chilli powder according to your spice preference.
- Serve Fresh: These punugulu are best enjoyed fresh, so fry in small batches to maintain their crispiness.
Embrace the flavors of Andhra with this simple yet delicious recipe for Saggubiyyam Punugulu. They are perfect for any gathering or simply as a treat for yourself. Enjoy!
