Puffed and flattened Rice is mixed with raw white Pumpkin, Green Chilies and Salt and dried in the sun for two days. Aralu Sandige can be stored for a long time. This dried fryums will be deep fried and served along with Rice-Huli / Sambar, Bisibelebhath, Puliyogare, and so on.
Cuisine: Karnataka
Time Required: 20 Minutes + Drying Time
Ingredients:
10 Cups Aralu (A type of puffed Rice)
1 Cup Ash Pumpkin
20 Green Chilies
2tsp Hing/Asafoetida soaked in water
Salt to taste
Method:
Coarsely grind Green Chilies. Chop Pumpkin finely.
Clean the Aralu. Take water in a big vessel. In another vessel mix 2tbsp Pumpkin pieces, 1tsp Chili, half teaspoon Hing water, and 1tsp of Salt. Mix well.
Add 5 cups Aralu in the water. Immediately squeeze the water and add to vessel with the Pumpkin.
Mix well.
Lightly make into small balls and press on the sides of the vessel.
Place them on a sheet of clean cloth or plastic sheet.
Sun dry them for a day or two. Remove and store in air tight containers.
These Sandiges/fryums puff up several times their size, when deep fried, and are very tasty and nutritious.
A dish known as Thuppa Sandige Anna is prepared using these Sandige.
