|1.||Cooked rice 1 cup|
|2.||Green chili 2-3|
|3.||Salt to taste|
|4.||Cumin seeds 1/4 teaspoon|
|5.||Salt to taste|
rice, chilies and salt in a mixer jar until these become a
the sandige paste / sandige hittu to a
bowl. Add cumin seeds. Mix.
a small amount of sandige paste in your
Place a marble size of the paste on the plate. Repeat this process till you have made use of all the paste.
Make sure to leave a small gap between the raw sandiges.
the plate in the sun and dry the sandiges
for about 2-3 days.
Check if the sandiges have dried: Remove a sandige from the plate. If it comes off easily, it means the sandiges have dried.
Dry the sandiges for few more hours.
Sandiges, vadagams or fryums are ready.
eat the sandiges, as a side-dish for lunch or
dinner or as snack,
deep fry them.
|1.||While making sandige paste / hittu always use the correct quantity of salt. Otherwise when you deep fry the sandiges, these become salty. It is because after the raw sandiges dry they shrink in size and, therefore, their saltiness increases.|
|2.||You can store the sandiges, for up to a year, in an air-tight container.|