- 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.
