12 cups Puffed Paddy Grains / Aralu / Hodalu
1 cup Sago / Sabudana / Sabbakki
1 medium sized Onion
3 tsp Chilly powder
Small grape sized Asafetida / 1/4 tsp Asafetida powder
1 tsp Carom seeds / Ajwain seeds / Oma
Salt to taste
Recipe:
Soak sago pearls in water for about 6-8 hrs. Drain the water and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below.
Put soaked sago, salt, asafetida, red chilly powder in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add chopped onion and grind them together for few seconds.
Transfer this to a thick bottomed vessel, add required amount of water and mix them well. The consistency of the batter should be like that of milk. Add carom seeds, mix them well and heat.
Continuously mix them for about 10-15 mins in medium flame.
Add puffed paddy grains, mix them well and switch off the flame.
Transfer this to another bowl and keep it aside for about 10 mins.
Take one plastic sheet and put little amount of prepared batter 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 buttermilk/yogurt. The above mentioned ingredients will serve around 80 Sandiges.
It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries or buttermilk/yogurt. The above mentioned ingredients will serve around 80 Sandiges.
