Wednesday, August 29, 2012

Aralu Sandige
Soaking Time - 6 hrs
Preparation Time - 20 mins
Makes - 25 sandige

Measurements & Ingredients:
Aralu (puffed paddy rice) - 200 gms
Tapioca (sabudana or sabakki) - 1 cup, soaked in water overnight
Green chillies - 3-4
Onion - 1 big
Coriander leaves - a few sprigs
Salt - to taste

 Wash and soak the aralu for 5-10 mins.
 Meanwhile grind onion, green chillies, coriander leaves into a coarse paste without adding water.  Drain out the water from the aralu by squeezing it.  To this add the coarse paste, tapioca and salt and mix well.
Scoop a little of this with the forefingers towards the edge of a container so that it forms into a flat lump and place it on a steel plate or plastic sheet and let it dry in hot sun for 3-4 days.
 Once the sandige is dried on one side, flip it upside down to dry the other side, for a couple of days. 
 Deep fry it in oil and serve it with Lunch or Dinner or just as a snack!

Or you could store it in an air tight container and fry them when needed.

1. You could grate ash gourd and add it to the mixture.  If ash gourd is added, you need not soak the aralu in water.  Directly mix the aralu with the ash gourd and the other mixture and let it sit for 5-7 mins.
2. Make sure to dry the sandige completely before storing, to avoid fungus formation.

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