Gulabi Sandige recipe | Rice Crispies | akki sandige | gulabi puvvulu vadiyalu | rice flour rose flowers vadiyalu

• Ingredients :

• Rice 200 grams or 2 big cups
• Asafoetida 1 teaspoon
• Groundnut oil 1 tablespoon
• Salt to taste

RECIPE VIDEO

Procedure :

Here I am sharing the age old traditional method which makes yummy Sandige. It can be made directly with rice flour but the taste differs. Choice is yours!

• Wash and soak the rice in the night.
• Next night remove the water, wash the rice and soak again in fresh water.
• Repeat this procedure on the second night also.
• On the third night drain the water and grind the rice to a fine paste and let it rest overnight.
• In the morning, drain out the extra water.
• Measure the rice batter and add double it's quantity of water. That is for one measure of batter and two measures of water.
• Mix thoroughly taking care to see that there are no lumps in the batter.
• Smear the groundnut oil to a thick bottomed kadai.
• Pour the batter to this kadai, add asafoetida and salt and keep it on the gas stove to cook.
• Keep stirring continuously to see that no lumps are formed and the batter is cooked evenly.
• Within a few minutes the batter starts to thicken.
• Keep stirring it till the batter is fully cooked and becomes thick.
• If you press the ladle in the batter and lift, the batter should stand. See the video of you have any doubt or confusion.
• Now switch off the gas and shift the batter to a vessel.
• You can put the Gulabi Sandige either on  thick plastic cover spread on the terrace or in steel plates.
• If you are putting in a steel plate, smear a layer of groundnut oil to the plate.
• You should start putting the sandiges when the batter is still hot.
• To manage the heat, keep cold water in a bowl so that you can place your palm in the water whenever you feel the heat of the batter as unbearable.
• Now take the batter in your hand and put the sandiges. They will look like a reverse rose flower or a Momo.
• Again please check the videos for clarity.
• Like this put all the sandiges.
• By the way the hot Sandige hittu tastes yummy. In fact on so many days we make the Sandige hittu with normal rice flour just to eat!
• It tastes exceptional when it's hot, when it turns cold, when you pick a sandige and eat, when it's half dry, when it's fully dry and finally when it's fried!!! 
• In the evening reverse the sandiges. 
• Let them dry completely for another 2-3 days in the direct sun light.
• Deep fry the dried Sandiges. You can eat them along with the  meals or as evening snacks.
• Store the remaining Sandiges in an airtight jar which can be used throughout the year.