Andhra Style Saggubiyyam Punugulu

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Andhra Style Saggubiyyam Punugulu


Andhra Style Saggubiyyam Punugulu is a delicious tapioca/sago fritter that is soft and gooey inside and is crispy on the outside. I have made a healthier version by roasting it on a kuzhi paniyaram pan. It is best served with spicy coconut chutney.

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 15 Min

Total Time : 2 Hr 15 Min


Serves : 10
  • 1 cups sabudana/sago (tapioca pearls) , soaked for 2 hours

  • 2 tbsp hung curd

  • 1 cups rice flour

  • 1 tsp cumin (jeera) seeds

  • 1 tbsp red chilli powder

  • 1 tsp chaat masala

  • 1 sprig curry leaves , chopped

  • 2 nos green chillies , chopped

  • 1 nos onion , chopped

  • 1/2 tsp salt or to taste

  • 1/2 tbsp chilli flakes


  • Soak the tapioca pearls in water for 2 hours and boil them in a sauce pan with 2 teaspoon water for about 5 minutes, stirring continuously
  • The pearls become translucent and shiny. Switch off the flame.
  • Now add all the other ingredients to the boiled tapioca and mix well.
  • Heat a kuzhi paniyaram pan on medium flame for pan frying the suggubbiyam punugulu, and add 2 drops of oil in each of the cavities.
  • Now make lemon sized balls from the batter with your greased palms.
  • Place each ball into each of the cavities and pan fry them until brown and crisp.
  • Flip them after 2 minutes with the help of a fork or a knife.
  • Let them cook for another 2 minutes on the other side.
  • Take them out on a plate, and make more with the remaining batter
  • Serve the Andhra Style Saggubiyyam Punugulu along with spicy coconut chutney to enjoy