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. 

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AKKI PENI SANDIGE

Smitha Kalluraya

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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 .
  
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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 .