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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.
Preparation (2 hours 10 minutes - 10 mins active)
Cooking the Batter (20-25 minutes)
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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.
This south_indian recipe takes 45 minutes to prepare and yields 20 servings. At 61.69 calories per serving with 0.74g of protein, it's a moderately challenging recipe perfect for snack or side_dish.
Shaping and Sun-Drying (2-4 days)
Storing and Frying (5 minutes)
Add 1 teaspoon of white sesame seeds (til) or carom seeds (ajwain) along with the cumin seeds for a different flavor profile.
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.
For a subtle tangy taste, replace 1/2 cup of water with 1/2 cup of sour buttermilk when making the rice flour slurry.
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.
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.
The inclusion of traditional spices like cumin seeds (jeera) and asafoetida (hing) are known in Ayurvedic practices to help stimulate digestion and reduce bloating.
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.
Akki Sandige is a traditional snack that is best enjoyed in moderation. The base ingredients (rice, sago) are gluten-free and provide energy. However, since it is deep-fried, it is high in calories and fat. It's a treat rather than a health food.
When completely sun-dried and stored in a moisture-free, airtight container, Akki Sandige can be stored for a very long time, typically up to a year or even longer, without any loss of quality.
Cracking usually happens for two main reasons: 1) The batter was undercooked. It needs to be cooked until it's thick, glossy, and translucent. 2) The sandige were dried too quickly in extremely harsh sun, causing the outside to shrink faster than the inside.
This is almost always due to two issues. First, the sandige might not be completely dry. Even a little internal moisture will prevent them from puffing up properly. Second, the oil may not be hot enough. The oil must be at a medium-high temperature for the sandige to expand instantly.
Yes, you can make plain rice sandige. The sago adds a unique, slightly chewy-crisp texture and a pearly look, but the recipe works without it. You may need to slightly adjust the water-to-flour ratio.
While you can try, the results will be very different. Baking or air-frying will make them hard and crunchy like a cracker, but they will not puff up to be light and airy, which is the signature characteristic of traditional sandige. The rapid expansion in hot oil is what creates the texture.