Saggubiyyam ( sabudana) punugulu is a snack food typically made in Andhra Pradesh, India. They are sometimes called challa punugulu owing to the use of buttermilk or curd in the recipe, preferably sour. [1]
Recipe
Sabugana or saggubiyyam is soaked in curd or buttermilk for 6–7 hours. To it, maida or all purpose flour is added to make a creamy batter. Salt can be added to taste. Other ingredients that can be added to enhance the flavour are tiny chopped pieces of green chilly, onion, ginger and a pinch of jeera. This mixture can be kept aside for around 30 minutes to rise or a pinch of baking soda can be used for instant rising. [2]
Then cooking oil (whatever is used in the kitchen for regular cooking like sunflower oil, vegetable oil or groundnut oil) is poured in a pan and heated up. Once the oil is hot, small dumplings of the batter is put in the oil and deep fried. [3]
See also
References
- ^ Kitchen, Hebbars (2021-03-16). "sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda". Hebbar's Kitchen. Retrieved 2024-06-04.
- ^ "Sabudana Bonda | Saggubiyyam Punugulu | How to Make Sabudana Bonda". vismaifood.com. Retrieved 2024-06-04.
- ^ "Andhra Style Saggubiyyam Punugulu Recipe by Sanchita Mittal". Cookpad. 2018-07-13. Retrieved 2024-06-04.
Saggubiyyam ( sabudana) punugulu is a snack food typically made in Andhra Pradesh, India. They are sometimes called challa punugulu owing to the use of buttermilk or curd in the recipe, preferably sour. [1]
Recipe
Sabugana or saggubiyyam is soaked in curd or buttermilk for 6–7 hours. To it, maida or all purpose flour is added to make a creamy batter. Salt can be added to taste. Other ingredients that can be added to enhance the flavour are tiny chopped pieces of green chilly, onion, ginger and a pinch of jeera. This mixture can be kept aside for around 30 minutes to rise or a pinch of baking soda can be used for instant rising. [2]
Then cooking oil (whatever is used in the kitchen for regular cooking like sunflower oil, vegetable oil or groundnut oil) is poured in a pan and heated up. Once the oil is hot, small dumplings of the batter is put in the oil and deep fried. [3]
See also
References
- ^ Kitchen, Hebbars (2021-03-16). "sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda". Hebbar's Kitchen. Retrieved 2024-06-04.
- ^ "Sabudana Bonda | Saggubiyyam Punugulu | How to Make Sabudana Bonda". vismaifood.com. Retrieved 2024-06-04.
- ^ "Andhra Style Saggubiyyam Punugulu Recipe by Sanchita Mittal". Cookpad. 2018-07-13. Retrieved 2024-06-04.