Akki Sandige

Cooking the Batter (20-25 minutes)

• In a heavy-bottomed pot or kadai, bring the remaining 4 cups of water to a rolling boil over medium-high heat.
• Once boiling, add 1.5 tsp salt, 1/4 tsp hing, and the green chili paste. Stir well to combine.
• 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.
• Add the soaked sabudana (along with any unabsorbed water) and 1 tsp of cumin seeds to the pot.
• Continue to cook on low-medium heat for 15-20 minutes, stirring constantly with a spatula, scraping the bottom and sides to prevent sticking.
• 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.

Shaping and Sun-Drying (2-4 days)

• 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.
• Lay clean plastic sheets, parchment paper, or greased trays in a location with direct, strong sunlight.
• 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.
• Let the sandige sun-dry completely for 2 to 4 days. The duration depends heavily on the intensity of the sun and local humidity.
• 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.

Storing and Frying (5 minutes)

• 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.
• 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.
• 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.
• Use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels. Serve immediately.