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
My tip- You can add a little more oil on the punugulu if you like it more crispy.
