Puffed and flattened Rice is mixed with raw white Pumpkin, Green Chilies and Salt and dried in the sun for two days. Aralu Sandige can be stored for a long time. This dried fryums will be deep fried and served along with Rice-Huli / Sambar, Bisibelebhath, Puliyogare, and so on.
Time Required: 20 Minutes + Drying Time
10 Cups Aralu (A type of puffed Rice)
1 Cup Ash Pumpkin
20 Green Chilies
2tsp Hing/Asafoetida soaked in water
Salt to taste
Coarsely grind Green Chilies. Chop Pumpkin finely.
Clean the Aralu. Take water in a big vessel. In another vessel mix 2tbsp Pumpkin pieces, 1tsp Chili, half teaspoon Hing water, and 1tsp of Salt. Mix well.
Add 5 cups Aralu in the water. Immediately squeeze the water and add to vessel with the Pumpkin.
Lightly make into small balls and press on the sides of the vessel.
Place them on a sheet of clean cloth or plastic sheet.
Sun dry them for a day or two. Remove and store in air tight containers.
These Sandiges/fryums puff up several times their size, when deep fried, and are very tasty and nutritious.
A dish known as Thuppa Sandige Anna is prepared using these Sandige.
use sabbaki around 1 cup soaked overnight. in morning add 3 cup of water to it and cook it to become thick like rice consistency. add this to aralu sandige while making. it acts as binding and sandige becomes crispy.
Personally, I do not like Sabbakki in Aralu Sandige. It binds and makes it hard. On the other hand, yeah, it adds its own taste and texture.
Thanks for the note,
My mother too uses Sago. One batch is made with onion and the other without onion. The onions in recent decades have no pungency. About 40 years ago, onion pungency was very strong. It was retained even after the sandige was ready to eat. Now even if we add onions, we get no aroma.
Thanks for sharing your memories. Nothing to beat the home made Sandige with lots of Hing and Budu Kumbala Kayi pieces. They used to me so loosely bound that once you put them in hot oil they would bloom like a flower. 🙂
Recently I bought some from a supermarket and they are hard as a rock. 🙁
If a couple of business minded Indians come together to launch a branch of this and make Sandiges of all kind on a large scale then you will establish a 250 million dollar company in no time.
These Sandiges which my American friends pronounce like the word Bandages are such a rage in pubs here in the US that five pubs I know fry this and serve this to their guests with beer and whiskey.
Hi Vishnu,Thumbs up to the proposal. Hope there are few takers for this!Thanks for visiting.Regards
I want to order these. Is there any one who is making and selling them as a make-at-home business. I am keen to buy. you can email me at email@example.com