Saggu Biyyam Punugulu

Ingredients

• Sago – 1 cup
• Water – for soaking and cooking
• Thick curd – 2 tbsp
• Rice flour – 1 cup
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Cumin – 1 tsp
• Curry leaves – 1 sprig, chopped
• Red chilli powder – ½ to 1 tsp
• Salt – as needed
• Oil – for deep-frying or paniyaram-pan cooking

Method

1. Rinse the sago and soak it for about 2 hours. Drain, then cook with a small amount of fresh water over low heat until the pearls are soft and mostly translucent. Cool until warm.
2. Combine the cooked sago with curd, rice flour, onion, chilli, cumin, curry leaves, chilli powder and salt.
3. Add water 1 tablespoon at a time to make a thick batter or soft scoopable dough. It must hold shape; a loose batter absorbs oil and can break.
4. Rest 10 minutes so the rice flour hydrates, then check consistency again.
5. For deep-frying, heat oil over medium. A small test portion should rise steadily without browning immediately.
6. Drop small portions rather than large balls so the centre cooks through. Fry in batches, turning gently, until evenly golden and crisp.
7. For a lower-oil version, spoon into an oiled paniyaram pan, cover over medium-low heat, turn after the base sets and cook both sides until crisp.
8. Serve hot with coconut chutney or kandi pachadi. If a test punugulu breaks, add 1 to 2 tablespoons rice flour before continuing.