Akki Sandige
Crispy, light, and airy sun-dried rice crisps from Karnataka. These homemade fryums puff up beautifully when deep-fried, making them a perfect crunchy side for sambar rice or a delightful snack on their own.
For 20 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Preparation (2 hours 10 minutes - 10 mins active)
- b.Rinse 1/4 cup of sabudana pearls thoroughly. Soak them in 1/2 cup of water for at least 2 hours, or until they are soft and can be easily mashed between your fingers.
- c.In a separate bowl, whisk 1 cup of rice flour with 1 cup of water until you have a completely smooth, lump-free slurry. Set this aside.
- d.Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed to help with grinding.
- 2
Step 2
- a.Cooking the Batter (20-25 minutes)
- b.In a heavy-bottomed pot or kadai, bring the remaining 4 cups of water to a rolling boil over medium-high heat.
- c.Once boiling, add 1.5 tsp salt, 1/4 tsp hing, and the green chili paste. Stir well to combine.
- d.Reduce the heat to low. While whisking continuously with one hand, slowly pour the rice flour slurry into the pot with the other hand. This is crucial to prevent lumps.
- e.Add the soaked sabudana (along with any unabsorbed water) and 1 tsp of cumin seeds to the pot.
- f.Continue to cook on low-medium heat for 15-20 minutes, stirring constantly with a spatula, scraping the bottom and sides to prevent sticking.
- g.The batter is cooked when it becomes glossy, translucent, and thick enough that a line drawn through it on the back of a spoon holds its shape.
- 3
Step 3
- a.Shaping and Sun-Drying (2-4 days)
- b.Remove the pot from the heat and let the batter cool for 10-15 minutes. It should be warm to the touch but not scalding.
- c.Lay clean plastic sheets, parchment paper, or greased trays in a location with direct, strong sunlight.
- d.Using a spoon, drop small dollops of the batter onto the sheet, leaving about an inch of space between each one. For more uniform shapes, you can use a piping bag or a chakli press.
- e.Let the sandige sun-dry completely for 2 to 4 days. The duration depends heavily on the intensity of the sun and local humidity.
- f.They are fully dried when they are hard, brittle, and peel off the sheet effortlessly. Flip them over after the first day to ensure even drying.
- 4
Step 4
- a.Storing and Frying (5 minutes)
- b.Once bone-dry, collect the sandige and store them in a clean, airtight container at room temperature. They will last for up to a year.
- c.To serve, heat vegetable oil in a kadai over medium-high heat. The oil is ready when a tiny piece of sandige dropped in sizzles and puffs up immediately.
- d.Fry a few sandige at a time for 5-10 seconds until they expand fully and turn crisp and white. Do not let them brown.
- e.Use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A smooth, lump-free batter is essential. Whisk continuously when adding the rice flour slurry to the hot water.
- 2The batter must be cooked thoroughly until glossy and thick. Undercooked batter leads to sandige that crack while drying.
- 3Ensure the sandige are completely bone-dry before storing. Any residual moisture will cause spoilage and prevent them from puffing up correctly.
- 4Fry in very hot oil for the best results. If the oil isn't hot enough, the sandige will absorb excess oil and become greasy instead of light and crispy.
- 5Do not overcrowd the pan while frying. Fry in small batches to maintain the oil's temperature and allow space for the sandige to expand.
- 6For extra white sandige, you can add a teaspoon of lemon juice to the batter at the end of cooking.
Adapt it for your goals.
Spice Variation
Add 1 teaspoon of white sesame seeds (til) or carom seeds (ajwain) along with the cumin seeds for a different flavor profile.
Vegetable InfusionVegetable Infusion
A traditional variation involves adding 1/2 cup of finely grated ash gourd (boodu kumbalakai) or cucumber to the batter while it cooks. Squeeze out the excess water from the vegetable before adding.
Tangy FlavorTangy Flavor
For a subtle tangy taste, replace 1/2 cup of water with 1/2 cup of sour buttermilk when making the rice flour slurry.
Why this is on our healthy list.
Naturally Gluten-Free
Made from rice flour and sago, Akki Sandige is naturally gluten-free, making it a suitable snack option for individuals with celiac disease or gluten sensitivity.
Provides Quick Energy
The primary ingredients, rice flour and sago, are rich in carbohydrates, which serve as a quick and easily digestible source of energy for the body.
Aids Digestion
The inclusion of traditional spices like cumin seeds (jeera) and asafoetida (hing) are known in Ayurvedic practices to help stimulate digestion and reduce bloating.
Frequently asked questions
A serving of fried Akki Sandige (about 1/4 cup, 25g) contains approximately 90-110 calories, primarily from carbohydrates and the oil absorbed during frying. The exact number can vary based on the size of the sandige and frying time.