Rave Sandige / rava papad
a variety of sandige thats super easy to make , beginner friendly and tasty
Ingredients
- 1 Cup Upma Rava / fine sooji
- 7 cup water
- 4-8 nos Green Chillies, optional
- few Curry leaves
- Salt to taste
- Plastic sheets to make papad
Instructions
- 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. 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