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 .
Water used for making this is 1 : 2 proportion ie 1cup rice = 2 cups water .
Sago : Rice used is 1: 4 proportion ie 1/4 cup = 1 cup rice .
If you want you can sprinkle a pinch of chat masala powder / chilli powder if serving with relish with tea. coffee .
You can mix sago powder to store bought rice powder and do also .But it will turn bit hard .
To make rice powder , if you don't have flour making mill near by , you can do that this way .
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 .