Friday, July 04, 2014

Saggubiyam Punugulu or Sago Fritters

Try these when you have leftover dosa or idli batter. Good for parties too.


1 cup dosa batter
4 tbsp Sago
2 tbsp Plain Flour
2 tbsp Rice flour
Salt to taste
2 tbsp yoghurt
4 green chillies, chopped
Curry leaves - few chopped
Coriander leaves - handful chopped
1 tsp Cumin seeds

Just before frying add:

1 large onion chopped
1 packet eno salt.


Mix everything well and leave it for 6 hrs or over night. When you press the sago it should be soft to touch. Just before deep frying chop 1 large onion, mix well and add 1 packet of eno salt. mix lightly. 
Deep fry these in oil by scooping the batter in hand and do small fritters size as shown above. fry until nicely fried or golden colour.

Serve with Kobbari Palli Chutney.


Once fried remove on to a serviettes. Consistency of batter should be on thicker side of idli batter.


If you want to eat as early as few hrs. Then soak the sago in water for 2 hrs. drain the water and add it to sour dosa batter and do accordingly.

© 2014 by Rajani Rayudu

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