Karnataka Cuisine/ PAPAD/ SPICE BLENDS & PAPAD

AKKI PENI SANDIGE / SHAVIGE SANDIGE / IDIYAPPAM VADAM

After i posted Aralu sandige , i got many requests to post few more varieties as its summer now . To add to that , during that time i was at my moms place . Just like every year , she made many varities of sandiges this year too and i took step by step pictures to share with you all . Among the requests , highest demand was for today’s dish.. ie ” Akki peni Ssandige / Shavige Sandige ” . Its also called as ” idiyappam vadam or Arisi Koozh Vadam ” in Tamil i guess. Made from rice flour , this fryums tastes  crispy crunchy .. yummy yummy . Its not that difficult and time consuming to prepare too. 


Print Recipe
AKKI PENI SANDIGE Yum
Course condiments
Cuisine karnataka
Servings
Ingredients
Course condiments
Cuisine karnataka
Servings
Ingredients
Instructions
To do peni sandige Mix ( dry hittu )
  1. Wash rice well ,drain water , spread it on cloth and dry it on shadow .
  2. Keep sago also in Sun so that it becomes crisp .
  3. Mix rice and sago together. Super fine powder in a mixer or mill.
  4. If using ready store bought rice flour , skip this step .
To do peni sandige dough( wet hittu ) 
  1. Take a wide pan / kadai .  Heat 2 cup of water.
  2. Once it starts to boil, keep on sim and slowly add rice+ sago flour mix ,hing and salt . Keep stirring constantly .
  3. Flour will combine to form a lump and switch off the flame.
  4. Oil a Chakkali press and use the medium / thin sized Sev maker ( whichever thickness u pref ) .
  5. Fill the dough into chakli press .
  6. Press small shavige / idiyappam of dough on a clean plastic sheet.
  7. Continue the process till whole stuff is emptied . You should do this quickly when the dough is hot only . It becomes tough to press as it cools .
  8. Sundry them for 1-3 days till they are completely dried.Remove them and store in air tight containers . Stays good for years if handled well.
    karnataka recipe for peni
  9. Deep fry peni whenever you need. Makes a perfect evening snack or as an accompaniment along with bisibelebath / lemon rice / rasam rice etc .
    akki peni sandige
  10. akki shavige sandige
Recipe Notes

NOTE :

  1. Water used for making this is 1 : 2 proportion ie 1cup rice = 2 cups water .
  2. Sago : Rice used is 1: 4 proportion ie 1/4 cup = 1 cup rice .
  3. If you want you can sprinkle a pinch of chat masala powder / chilli powder if serving with relish with tea. coffee .
  4. You can mix sago powder to store bought rice powder and do also .But it will turn bit hard .
  5. To make rice powder , if you don't have flour making mill near by , you can do that this way .
  6. Wash and soak rice for 2 hours. Grind it to make a super smooth paste . Add sago flour , salt an hing to it . Add the remaining water . Take a big kadai . Transfer the dough and keep stirring it in on medium flame till you get the desired consistency for the dough .

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

 

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3 Comments

  • Reply
    Usha Balachandra
    May 2, 2016 at 2:40 pm

    namaste,Thank you posting this recipe.I have few Questions:Can we skip sabudana?Some people use “pApad khAra” what is this?Thanks and RegardsUsha

  • Reply
    marudhus kitchen
    May 3, 2016 at 9:25 am

    lovely must do summer recipe…so yum

  • Reply
    Sathya Priya
    May 3, 2016 at 11:37 pm

    Yeah !! summer means sandige. Looks too good.

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