Thursday, 28 March 2019

Pheni - Shavige Sandige - Rice Fryums

Ingredients :

Rice 250 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 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

And here are the recipes for different types of Sandige :

Gulabi Sandige 

Aralu Sandige - Puffed Paddy Fryums