->Materialscientist: Reverted edits by 213.105.29.171 (talk) to last version by Capitals00

2018-10-11T08:21:54Z

Reverted edits by 213.105.29.171 (talk) to last version by Capitals00

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{{unreferenced|date=June 2016}}

'''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.

== Recipe ==
Sabugana or saggubiyyam is soaked in curd or buttermilk for 6–7 hours. To it, [[maida flour|maida]] or [[All-purpose flour|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 chillies|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.

Then cooking oil (whatever is used in the kitchen for regular cooking like [[sunflower oil]], [[vegetable oil]] or [[Peanut oil|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.

Challa punugulu or saggubiyyam punugulu can be had as they are or with some chutney. [[Ginger chutney]] and [[peanut chutney]] suit the best with this snack food.

==See also==
* [[List of snack foods from the Indian subcontinent]]

[[Category:Indian snack foods]]

Saggubiyyam punugulu - Revision history

->Materialscientist: Reverted edits by 213.105.29.171 (talk) to last version by Capitals00