Crispy Tapioca Snack | Saggubiyyam Punugulu
Recipe Prepared By
Smt Jhansi Lakshmi
This is an evening snack which is smooth, crispy and tasty made with Tapioca (Saggubiyyam). This is a great combination with Tea.
Soaking Time : 3 hours
Preparation Time : 15 minutes
Cooking Time : 5 minutes
1 Bowl measuring : 250 ml
Serves : 3
Tapioca (Saggubiyyam, Sabudana) : 1 Bowl
Curd (Perugu) : 3 Bowls
Rice Flour (Biyyampindi) : 1 Bowl
Chopped Onion : 1
Red Chilly Powder (Kaaram) or Green Chillies (Pachimirapa) : 4-6, Curry Leaves : Few
Cumin Seeds (Jeelakarra) : 1 tsp
Salt (Uppu) : As per taste
Oil (Nune) : To fry
Step 1 : Soak 1 bowl of Tapioca (Saggubiyyam) in 3 bowls of blended thick Curd for 3 hours.
Note : It can also be soaked for the whole night (Pullaga ishtapadithe).
Step 2: Mix the soaked Tapioca (Saggubiyyam) with Rice flour to the thickness required for frying in oil (dough should not be too loose nor too thick)
Note : Do not add water as it will absorb more Oil. Instead of Rice flour we can add Maida for spongy type Punugulu.
Meanwhile, preheat required Oil in a pan to fry.
Step 3: Add Cumin Seeds, Red Chilly Powder or GreenChillies, chopped Curry Leaves, Onions and Salt.
Step 4 : Mix thoroughly and slowly leave small balls into preheated Oil.
Fry till golden brown colour in high flame and remove it with a strainer. Put them on tissue paper so that it will absorb excess Oil from punugulu.
Hot and Crispy Tapioca Snack (Saggubiyyam Punugulu) are ready to serve :)