Akki Sandige

Akki Sandige

Sandige  (Fryums),  just like papad is a tasty side- dish. It is an excellent accompaniment with rasam and rice, sambar and rice, bisibelebath, curd rice etc. Make this in batches during summer and store them in airtight containers. They last for an year or two.

Ingredients:
3 cups raw rice
20 red chilies  (I used badge chilli)
1 tea spoon soda
18 - 20 garlic pods
18 cups of water (ratio - 1 cup rice :6 cups water)
Salt to taste

Preparation:

1. Soak rice for a minimum of three hours
2. Drain the rice, grind with red chilies, garlic  to a fine paste adding around 1 1/2 cups of water
3. Put the ground rice in a big thick bottom vessel, add the remaining water, soda, salt and mix well
4. Put the vessel on the medium  flame and  keep stirring till the mixture becomes thick (the consistency will be like dosa batter)

5. Spread plastic sheets where there is maximum sunlight and put one spoon of batter as shown on the plastic sheet

6. Let it dry thoroughly in the sun for 4- 5 days

7. Store in airtight containers.

8. Deep fry in hot oil and serve with rasam rice, sambar rice etc