Crispy Tapioca Snack | Saggubiyyam Punugulu

Introduction

Saggubiyyam Punugulu, also known as Tapioca snack, is a popular evening snack from Andhra cuisine. These golden-brown fritters are crispy on the outside and soft on the inside, making them an irresistible companion for a cup of tea. This delightful snack, made with tapioca pearls (saggubiyyam), is a traditional favorite enjoyed during rainy evenings. Simple to make and full of flavor, this dish is perfect for family gatherings or as a quick bite when you're craving something savory and crunchy.

Soaking Time : 3 hours
Preparation Time : 15 minutes
Cooking Time : 5 minutes
1 Bowl measuring : 250 ml
Serves : 3 

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Tapioca
• Step 2: Prepare the Dough
• Step 3: Add Spices and Mix
• Step 4: Fry the Punugulu
• Conclusion

Ingredients

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

Procedure

Step 1: Soak the Tapioca

Soak 1 bowl of Tapioca (Saggubiyyam) in 3 bowls of blended thick Curd for 3 hours.

Note : You can also soak it overnight if you prefer softer punugulu (Pullaga ishtapadithe).

Step 2: Prepare the Dough

Mix the soaked Tapioca (Saggubiyyam) with Rice flour until the mixture reaches a consistency suitable for frying. The dough should be neither too loose nor too thick. Avoid adding water, as it will cause the mixture to absorb more oil. Alternatively, you can substitute Maida (all-purpose flour) for rice flour if you prefer spongy Punugulu.

Note : Preheat oil in a pan for frying.

Step 3: Add Spices and Mix

Add cumin seeds, red chili powder or green chilies, chopped curry leaves, onions, and salt to the mixture. Mix thoroughly to combine all the ingredients.

Step 4: Fry the Punugulu

Gently drop small balls of the tapioca mixture into the preheated oil. Fry the punugulu on high flame until they turn golden brown. Remove them with a strainer and place them on tissue paper to absorb excess oil.

Conclusion

Your hot and crispy Saggubiyyam Punugulu are now ready to be enjoyed! Serve them fresh with a side of coconut chutney or ketchup for a delightful snack. These savory fritters are a perfect blend of crunchiness and flavor, making them an ideal treat for any occasion.

Whether you're serving them at a family gathering or indulging in a tea-time snack, these punugulu will surely be a hit. Enjoy them while they’re hot!