Cooked Rice Fryums (Annada Sandige (Vadagam)) | ಅನ್ನದ ಸಂಡಿಗೆ | Ashanada Sendage | ಅಶನದ ಸೆಂಡಗೆ

Cooked Rice wafers, an accomplishment for Meals!

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

6 cups cooked White Rice  |  ಬೆಳ್ತಿಗೆ ಅನ್ನ

1 medium sized Onion  |  ಈರುಳ್ಳಿ

2 - 6 Green Chillies  |  ಹಸಿಮೆಣಸು

1/4 tsp of Asafoetida  |  ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):
Cook the rice and keep it aside (1:2 ratio of White Rice and Water) or use left over cooked rice.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put chopped onion, asafetida, salt in a mixer and crush them for few seconds. Grind the rice by adding required amount of water. (Don't make the batter thin, the consistency should be as shown in the picture below.) Put this ground rice, crushed onion, sesame seeds, salt(if required) and mix them well as shown in the picture below.

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. The above mentioned ingredients will serve around 60 Sandiges.

Tips (ಸಲಹೆ):

 * Use good quality of Rice 

 * If not properly sun dried, the Fryums will crack while drying

 * Don't flip the Fryums when it is half dried, it will loose it's shape

 * Store the properly dried Fryums in airtight containers or plastic covers. If not, it will get spoilt soon.

-------------------------------------------------------------------------

 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ 

 * ಬಿಸಿಲು ಚೆನ್ನಾಗಿ ಇಲ್ಲದಿದ್ದರೆ, ಸಂಡಿಗೆ ಬಿರಿಯುತ್ತದೆ (ಒಡೆಯುತ್ತದೆ)

 * ಸಂಡಿಗೆಯು ಅರ್ಧ ಒಣಗಿದ ಕೂಡಲೇ, ತಿರುಗಿಸಿ ಹಾಕಬೇಡಿ, ಅದು ಬಾಡಿದಂತಾಗಿ ಅಕಾರ ಕಳೆದುಕೊಳ್ಳುತ್ತದೆ

 * ಚೆನ್ನಾಗಿ ಒಣಗಿದ ಸಂಡಿಗೆಯನ್ನು, ಗಾಳಿಯಾಡದ ಡಬ್ಬ ಅಥವಾ ಪ್ಲಾಸ್ಟಿಕ್ ತೊಟ್ಟೆಗಳಲ್ಲಿ ಹಾಕಿ ತೆಗೆದಿಡಿ. ಇಲ್ಲದಿದ್ದರೆ ಬೇಗನೆ ಹಾಳಾಗುತ್ತದೆ

Harive Dantu Majjige Huli

Ingredients:
5 - 6 Amaranth Stems / Harive Dantu
1.5 cups grated Coconut
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
1 Green Chilly
3/4 cup Buttermilk / Yogurt / Curd
Salt to taste
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil

Recipe:
Chop the amaranth stems into 1.5 inch sized pieces as shown in the picture below.

Put chopped amaranth stems, turmeric powder, salt, chilly powder, jaggary, little amount of water in a vessel and cook them well.

Grind grated coconut and green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel containing cooked amaranth stems and mix them well. Add buttermilk to the same vessel, mix them well and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to majjige huli.)
Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add it to majjige huli. It goes well with rice.