Come summer, my Mom gets busier making different types of sandige / vadam in large quantities and gives me n other relatives for the whole years use. She loves doing them in home though now we get all ready made in shops. We used to have large tin boxes filled with sun dried products that would last us for months together!I Growing up , I still remember spreading these crispies batter on polythene sheets in large quantities sitting under hot Sun. We didn’t have any summer camps back then and this used to be our favorite pass time of the season . Though the whole process in labour intensive , somehow we still loved it as these are the time whole family would come together . My mom would do the batter , My dad ,brother n I would spread it …chatting about something or the other through out . And the next 2-3 days were like waiting for exam results . ☺ Lol !! the excitement we kids used to have when the first batch of sandige would be fried . Few memories indeed make you feel nostalgic….
Last summer when I had visited Mom’s place , we had done together Sabudana sandige, Ragi sandige,Aralu (Popped Rice ) Sandige,poha Sandige,urad sandigeand many more. Ragi I felt was little difficult so didn’t take pics.To begin with I wanted to share the simple ones ..so have taken step by step pics of easy sandiges to share with you all . But by the time i returned from vacation , Summer had almost ended . These dishes had to literally wait 1 year to make an appearance in Cook With Smile . I am happy that finally I could post these traditional age old recipes here . To start with today I’ll share “ Avalakki Sandige / Aval Vadam / Atukula Vadiyalu / Poha fryums “. Aval Vadam is probably the most easiest sundried papad that anyone can make . This involves no cooking, stirring or worrying of batter consistency . Just make a dough by mixing thick poha, sago & spices,press in Chakli mould and sundry .That’s it Avalakki sandige is ready .Come on… try your hand on these this summer, believe me they will never go wrong and you feel like a pro after seeing the outcome……………..
Soak sabudana overnight .In the morning drain water .
Soak thick variety poha in curd and allow it to soak for about 2-3 hours .
Meanwhile grind sabudana , green chilli , coriander leaves, jeera , hing and salt to fine paste .
After about 2 hours , mash poha nicely . To the mashed poha , add the ground green masala . Mix nicely . If required sprinkle little water .
Now grease your hands and knead the spicy poha dough nicely . The dough will be sticky don't worry but it should not be watery . You should be able to make big stiff balls as shown in picture.
Take your chakli press . Select the star mould if you want to shape it as chakli . Grease the chakli mould .
Wash big polythene sheets and dry .After it dries grease it lightly . Spread it neatly in a sunny place and place weights / stones in the corners so that plastic sheet do not fly .
Now fill the greased mould with poha dough . Start making chakli from one corner of the polythene sheet . You can either press and make neat chaklis or just press to give random shapes in order to save time .
Sundry these fryums for 3-4 days in hot sun to completely dry them .
Once dry , store Poha fryums in air tight containers and use as and when required . Stays good for years if handled properly .
Deep fry the fryums and relish them with your meal or enjoy it with your tea or serve as snack for unexpected guests . Which ever i am sure you will love this mildly tangy - spicy , extremely crispy sundried poha fryums . Enjoy !!!
While making the poha dough , be careful . It should not be watery . If it becomes watery , you won't be able to press in chakli moulds .
What to do if the poha dough cocsistency becomes watery / loose ? Don't worry you can fix it . Powder the dry thick / thin poha in a mixer nice to get a fine powder . Add to the watery dough and fix to get the desired consisitency
Masala you can add as per your preference . You can add ginger / onion / red chilli / etc .
If you don't have a chakli mould , u can give pat with hand too .
if you want you can omit sabudana. but its addition gives nice texture.