RAVE SANDIGE | RAVA PAPAD | EASY PAPAD RECIPE

Rave Sandige / Rava Papad recipe with step by step photos – is a variety of sandige which is generally made in summer season , stored for a year and used when required . It’s super easy to make , beginner friendly and the end result is crunchy and tasty

Some other sandige / papad recipes that you can check from the blog are Rice papad , sabudana sandige , puffed rice fryums , curd chillies , sun dried aloo chips etc .

You can check Rava Sandige video here :

About Rava Papad :

One of the most easiest , beginner friendly and tasty fryums are these rave sandige or rava papad. These sandiges can be had as evening snack enjoy as a snack or as a side with rice . The advantage of homemade stuff is , they are super economical.. with just just 1 cup of rava, you can see that.. we can make so many sandiges. And the end result is pure joy . Trust me , even if it’s your first attempt in making these fryums at home .. you will be surprised at the end result , crunchy , crispy and so good .There are no complicated consistency requirements.

Come summer, my Mom gets busier making different types of sandige / vadam in large quantities and gives me n other relatives for the whole years use. She loves doing them in home though now we get all ready made in shops. We used to have large tin boxes filled with sun dried products that would last us for months together! Growing up , I still remember spreading  these crispies batter on polythene sheets in large quantities sitting under hot Sun. We didn’t have any summer camps back then and this used to be our favorite pass time of the season . Though the whole process in labour intensive , somehow we still loved it as these are the time whole family would come together . My mom would do the batter , My dad ,brother n I would spread it …chatting about something or the other through out . And the next 2-3 days were like waiting for exam results .  Lol !! the excitement we kids used to have when the first batch of sandige would be fried . Few memories indeed make you feel nostalgic!!

Rave Sandige recipe with step by step photos :

• To a mixer grinder add 4- 8 nos green chilli , few curry leaves and very little salt .

• Make a coarse paste , no need to add water . Our green chilli paste is ready

• Take a thick bottom kadai / pan / vessel. Add 7 cups of water .. ie for 1 cup rava , we would be using 7 cups of water ( 1: 7 proportion ) . Use same cup to measure water and rava.

• When water is hot , add chilli paste. Bring to boil . When water is boiling , add tsp of cumin seeds (jeera ) , 1/4 tsp Hing , mix well.

• Bring water to rolling boil before adding rava. Add 1 cup of rava. You can use medium or fine rava. Add rava to pan slowly and keep stirring , let the flame be on medium. Make sure no lumps are formed . Initially after adding rava to water it may look too watery , but don’t worry , as the mixture cooks , it will thicken. Keep stirring and cook for 9-10 mins.

• After cooking for 9-10 mins , you will notice that the batter starts becoming thick. Once it’s like dosa batter consistency , you can switch off and allow the batter to cool a bit .

• Spread a clean plastic sheet under sun.Lightly grease it with any oil and place stones in the corner. And now start spooning the mixture when its still warm. Using a small ladle/spoon, pour the rava mixture on the sheet to make small circles as shown below. Let these fryums get dried under bright Sun for 1-2 days  . Fill the sheet , placing the sandige next to each other , with some space in between.

• After 1 st day of Sun drying , you may notice that sandiges will be semi dryed. The upper region will be dried a bit and bottom will be wet . So, based on the intensity of the Sun , you may have to Sun dry the sandiges for 2-3 days more.

Once the sandiges are fully dried , they will separate from the sheet easily without breaking.

• After 2-3 days of Sun drying , Rave sandige / papad is ready. They are completely dried and ready to fry.

• Light translucent and perfectly dried.Can be stored for months and years , use when required. Store in air tight container.

• To serve , heat oil in a kadai. Once oil is hot , drop few sandiges into hot oil and deep fry. Keep the flame medium while frying.

• Puffed nicely and crispy crunchy rave sandige is ready to munch. Drain on a tissue paper.

• Enjoy rave sandige as a snack or side with rice / rasam rice etc

Points to note while making Rave sandige / Rava papad

• You can use normal upma rava or fine sooji
• When you are adding rava to water to make batter, make sure to stir continuously else lumps will form .
• Make sure to add less salt , else they get salty after Sun drying .
• Options in flavoring : You can do a big batch of plain salted version of batter and divide into 2-3 parts. And for each portion , can change the flavoring . That way with the basic batter , you can have different tasting sandiges.
  • If you want just plain white rava sandige , skip chilli paste . You will get plain salted version . Kids love it .
  • You can add finely chopped / ground 2 small onions along with chillis.
  • Or while grinding chilli, you can add some coriander and pudina leaves. It will give some green colour to sandige
  • Instead of green chilli , you can grind red chilli and tomatoes to get tomato flavour sandige .
• Use same cup to measure Rava and water .
• Don’t make the batter too thick as it thickens a bit once it cools . If it gets too thick , dont panic. Just add little hot water and mix vigorously to get desired consistency .
• Don’t spread the sandige too thick or thin.
• For best result , sun dry the sandige ( papad ) . However , if there is no Sun , you could keep under fan to dry.