Peni sandige recipe | How to make akki peni sandige | Shavige sandige
By Latha on April 23rd, 2020
Akki peni sandige or shavige sandige recipe explained with step by step pictures and a video. Peni sandige or akki sandige is prepared using rice flour, salt, little oil and asafoetida. Akki peni sandige is very easy to prepare and is very crispy also.
All these sun dried items are familiar by name either sandige or happala (papad) in Kannada language. Generally during summer, varieties of sandige and happala (papad) are prepared, stored and consumed throughout the year. Munching on some fryums or papads along with the lunch during cool-cool rainy or winter days is a bliss! You can serve these akki sandige along with lunch or as evening snacks for kids.
Both my Mother and Mother-in-law prepares a lot of fryums and papads every year. You can find few sandige and happala recipes on this website. Take a minute and have a look on ragi sandige, ragi sandige, genasina happala or sweet potato papad, halasinakai happala or raw jack fruit papad, sandige menasu, nellikai pudi or amla powder and sun dried potato chips recipes. I am planning to post many more sun dried recipes in coming days.
Preparing akki peni sandige or shavige sandige is very easy. Boil water with salt, oil and asafoetida. Mix in the rice flour, cook on the stove top and sun dry them...that's it! I have can get creative and you can add the spices of your choice.
I have filed this recipe in pickles-fryums-powders section. I have filed all masala powders, chutney powders, thokku, pickles and papad recipes in this section. All are very useful recipes. Do have a look..
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 2 - 3 days
Cooking time: 10 min
Serves: 30
Ingredients: (measuring cup used = 240ml)
- 1/2 rice flour
- 1.5 cup water
- 1 tsp oil
- A big pinch of asafoetida
- 1/2 tsp salt or as per your taste
Instructions for making akki peni sandige:
- Take water in a deep frying pan and keep it for boiling. I have used 1.5 cups (3 times) water. Reduce the water to 1.25 cup (2.5 times), if you feel the rice flour quality is not good.
- Add in salt and 1/2 tsp of oil.
- Next add in a big pinch of asafoetida.
- Bring it to boil and add in rice flour. I have added 1/2 cup of rice flour (1 time flour for 3 times water).
- Mix it well under medium flame until you get a soft dough.
- Once the excess heat is reduced, add in another 1/2 tsp of oil and knead it again.
- Fill the dough in the mould having thin holes.
- Make fryums or sandige on a thick plastic sheet or a clean cloth. And keep it under sunlight for drying. It takes around 2 - 3 days, depending on the sunlight.
- After first day, try to remove them and transfer them on to a plate and continue drying under sunlight.
- Once dried, heat the oil and deepfry the sandige. Serve it with lunch or dinner. You can also serve them like evening snacks for kids.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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