Ingredients:
3 cups white Rice
8-10 Red Chilies
10 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water
Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add crushed red chillies, curry leaves as shown in the picture below.
Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.
Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.
3 cups white Rice
8-10 Red Chilies
10 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water
Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add crushed red chillies, curry leaves as shown in the picture below.
Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.
Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.
Take one plastic sheet and put little amount of prepared batter as shown in the picture below or press this in a Chakkuli Maker as shown in the picture below.
Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.
Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.
