AKKI PENI SANDIGE
Servings
0
Servings
0
Ingredients
Instructions
To do peni sandige Mix ( dry hittu )
  1. Wash rice well ,drain water , spread it on cloth and dry it on shadow .Keep sago also in Sun so that it becomes crisp .
  2. Mix rice and sago together. Super fine powder in a mixer or mill.
  3. 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.
  9. Deep fry peni whenever you need. Makes a perfect evening snack or as an accompaniment along with bisibelebath / lemon rice / rasam rice etc .
Recipe 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 .

 

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