Ingredients:
5 cups Green Chillies / Hasimenasinakayi
1 bunch of Mint Leaves / Pudina
1 cup Black Gram seeds
1.5 cups Sago Pearls / Sabudana / Sabbakki
1/4 tsp Asafoetida
Salt to taste
Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water. Soak the sago pearls in water for about 5-6 hrs.
Put all these ingredients in a vessel. Add salt, asafoetida powder and mix well.
5 cups Green Chillies / Hasimenasinakayi
1 bunch of Mint Leaves / Pudina
1 cup Black Gram seeds
1.5 cups Sago Pearls / Sabudana / Sabbakki
1/4 tsp Asafoetida
Salt to taste
Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water. Soak the sago pearls in water for about 5-6 hrs.
Remove the stem of each green chilly and mint, wash them and keep them aside.
Grind the green chillies, mint leaves in a mixer by without adding any water as shown in the picture below. Pressure cook the sago pearls by adding required amount of water(1-2 whistles). Once the pressure goes off, allow it to cool to room temperature.
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.
Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.
Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.
