Akki Peni Sandige Recipe - Rice idiyappam Fryums | Pheni - Shavige Sandige - Rice Fryums

Ingredients :

Rice 250 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 top water.
• Measure the rice batter and add one and a half measure water. That is for one measure of batter add one and a half 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 very thick. Please watch the video to get a clear idea.
• Now switch off the gas and shift the batter to a vessel.
• You can put the Pheni on a 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.
• Make balls from the thick batter and keep them ready. It helps to put the sandiges quickly.
• Now grease the inside of the chakli maker.
• Take a ball of the batter, place it inside the chakli maker and press the phenis.
  
• 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.

Check the recipes of some of our delicious snacks : 

Creamy Cheesey Pasta in White sauce

Kuttavalakki with Sandige

TENGOLU - The crispy tasty snacks from India

Snacks - Instant Delicious Chakli

Avalakki Chooda

Recipes for Kids

And here are the recipes for different types of Sandige :

Gulabi Sandige 

Aralu Sandige - Puffed Paddy Fryums