HOW TO SABUDANA PUNUGULU
Sabudana punugulu is a snack item which is perfect suits in evening times especially in rainy seasons. It is a favorite snack item typically in Andhra Pradesh and Telangana. Sabudana punugulu is also known as Saggubiyam punugulu.
Ingredients required:
• Sabudana – ½ cup
• Curd – 1 cup
• Maida – ½ cup
• Rice flour – 2 tablespoons
• Cumin seeds – ¼ tablespoon
• Green chilies – 2
• Ginger – 1 inch piece
• Curry leaves – 2 bunches (chopped)
• Coriander leaves – 2 bunches (chopped)
• Small onion – 1 (finely chopped)
• Cooking soda – 1 pinch
• Salt as per taste
• Oil for deep fry
Preparation method:
1. Take a mixing bowl and add ½ cup of sabudana, then add little amount of water in the bowl and rinse the sabudana once.
2. Take 1 cup of curd which is smooth, add it in to the mixing bowl and mix it.
3. Soak it for 2 hours.
4. Here we had preferred big sabudana which takes 2 hours for soaking; we can also prefer small sabudana which takes only 1 hour for soaking.
5. In a mixer or blender add finely chopped ginger pieces and 2 chopped green chilies.
6. Grind ginger and green chilies in the form of coarse paste and keep it in a separate plate.
7. After 2 hours take another mixing bowl and add ½ cup of Maida and 2 tablespoons of rice flour.
8. Then add 1 finely chopped onion and also add coarse paste of ginger and green chilies.
9. Next add finely chopped curry leaves and a few chopped coriander leaves.
10. Add ¼ tablespoon of cumin seeds in the mixing bowl and mix well the texture by using spoon.
11. Now once again mix the soaked sabudana and curd.
12. Then add the soaked sabudana in to the mixing bowl which is having the prepared texture or mixture.
13. Adjust the consistency of batter, if required add very little water.
14. Make a paste which is neither too thick nor too thin and ensure that no lumps either.
15. Then add salt as per your taste along with 1 pinch of cooking soda in to the bowl.
16. Once you get the right consistency of the batter then you will surely get the right texture and crispiness of the fritter.
17. Soaking the sabudana for 2 hours gives crispy nature for punugulu when it gets fry.
18. Now heat the pan and add oil for deep fry.
19. After oil gets heat, small dumplings of the batter is added in the oil.
20. Always use medium flame to fry the punugulu, because in high flame it doesn’t cook well and immediately it turns to golden brown color, were as in low flame it observes more oil.
21. Keep turning the punugulu side by side so that it cooks on all sides evenly.
22. Fry until it turns to a golden brown color.
23. After it gets fried use a drainer to take the punugulu to drain out the excess oil.
24. Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
25. Repeat the same process until the remaining batter is done.
26. Transfer the sabudana punugulu to a serving bowl.
Crispy and tasty sabudana punugulu is ready..
Serving suggestion:
Serve these sabudana punugulu along with tomato souse in the evening as appetizers or tea time snacks.
Note:
• Before frying sabudana punugulu ensure that oil is sufficiently hot.
• Remember that frying as to done on medium flame to achieve that golden brown color.
Nutrition facts:
1. Carbohydrates – 85.5 g
2. Proteins – 0.2 g
3. Calcium – 1%
4. Iron – 7%
