- Soak the tapioca pearls in water for 2 hours and boil them on a sauce pan with some more water added for about 10 minutes. Take a bowl, add all the ingredients including the boiled tapioca and mix well. Add water to make a thick batter. Heat a paniyaram pan for pan frying the punugulu. Add a teaspoon of oil. Spoon the batter into each and fry them until brown and crisp. You can add a little more oil on the punugulu if you like it crispy. Once done take it onto plate and serve.
Sago challa punugulu
#myrecipe
By Chandana Guptha
Feb, 24th
663
Servings
2 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Rice flour
- Cumin
- Chilli powder
- Sago
- Curd
- Curry leaves
- Green chillies
- Onion
- Salt
