Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste
Recipe:
Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste
Recipe:
Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.
Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).
As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.
Mash the cooked hot bananas using any hard material as shown in the picture below.
Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.
Take one plastic sheet and put little amount of prepared batter as shown in the picture below.
Spread them using a flat spoon as shown in the picture below.
Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.
It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or curd or buttermilk. The above mentioned ingredients will serve around 150 Sandiges.
