Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum

Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum

Ingredients : 

• Rice 1 big cup
• Asafoetida 1/2 teaspoon
• Cooking oil 1 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Wash and soak rice in water for two days.
• To keep it fresh you have to soak it in the morning and for two nights, you have to change and add fresh water. 
• On the third morning, grind the rice to a very nice paste. It's very important to grind it nice so that the sandige or the papad won't break. Add the water in the mixie jar after cleaning to the batter.
• To one measure of batter, we have to use five measures of water. This is very important.
• In a thick bottomed kadai, boil water adding a teaspoon of cooking oil, 1/2 teaspoon of asafoetida and salt to taste.
• When the water starts boiling, reduce the heat and start pouring the batter slowly, stirring it constantly so that no lumps are formed.
• Keep stirring continuously as the batter starts thickening.
• Once it reaches the right consistency, switch off the heat.
• To check the right consistency, pour a spoon of cooked batter on a plate. It should neither be very thick nor runny. 
• Allow it to cool down a bit.
• Spread a cotton cloth or thick plastic cover in the sun.
• Sprinkle some water on the cloth. Please watch the video to get a clear idea.

• Now put the sandige on the cloth by pouring a spoonful of batter for each sandige.
• Don't press it.
• It should be thick else the sandige will break.
• Like this put all the sandige.
• Let it dry in a very hot sun.
• Next morning, the dried sandige would be stuck to the cloth. Fold the cloth and sprinkle water on the back side.
• Wait for 3-4 minutes.
• Now you can easily pick the sandige. Pick them and keep them in a wide plate and sun dry for another two days.
• Store these dried sandige in an airtight container.
• You can easily store them and use upto two years.
• While frying, heat oil in a thick bottomed kadai and deep fry the sandige.
• If you are very health conscious and don't want to deep fry them, you can roast them in the oven without oil.
• Enjoy both as a snack or as a side accompaniment to rice or other tiffin.