Thursday, 14 March 2019

Gulabi Sandige - Rice Crispies







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Ingredients :


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




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.