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. 

AKKI PENI SANDIGE

Course condiments
Cuisine karnataka

Ingredients
  

  • 1 cup Rice flour/ idiyappam flour
  • 1/4 cup Sago sabudana flour
  • 2 cups Water
  • 1/2 tsp Hing /Asafoetida
  • to taste Salt

Instructions
 

To do peni sandige Mix ( dry hittu )

  • Wash rice well ,drain water , spread it on cloth and dry it on shadow .Keep sago also in Sun so that it becomes crisp .
  • Mix rice and sago together. Super fine powder in a mixer or mill.
  • If using ready store bought rice flour , skip this step .

To do peni sandige dough( wet hittu ) 

  • Take a wide pan / kadai .  Heat 2 cup of water.
  • Once it starts to boil, keep on sim and slowly add rice+ sago flour mix ,hing and salt . Keep stirring constantly .
  • Flour will combine to form a lump and switch off the flame.
  • Oil a Chakkali press and use the medium / thin sized Sev maker ( whichever thickness u pref ) .
  • Fill the dough into chakli press .
  • Press small shavige / idiyappam of dough on a clean plastic sheet.
  • 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 .
  • 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.
  • Deep fry peni whenever you need. Makes a perfect evening snack or as an accompaniment along with bisibelebath / lemon rice / rasam rice etc .

Notes

  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 .
 


5 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.

  • Reply
    Shilpa
    March 16, 2018 at 6:25 am

    I tried it thanks for the recipe….while frying in oil….it’s not frying propely…..it’s too hard….what went wrong plz tel me

    • Reply
      Smitha Kalluraya
      March 21, 2018 at 1:35 pm

      Did you use ready made rice flour ? In that case it will turn a bit hard .

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