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Crispy, light, and airy sun-dried fryums from Karnataka made with puffed paddy and a hint of spice. These traditional 'sandiges' are deep-fried to golden perfection and served as a delightful crunchy side with rice and sambar.
Prepare the Spice Paste and Slurry
Cook the Batter (Ganji)
Coat the Puffed Paddy
Crispy, light, and airy sun-dried fryums from Karnataka made with puffed paddy and a hint of spice. These traditional 'sandiges' are deep-fried to golden perfection and served as a delightful crunchy side with rice and sambar.
This south_indian recipe takes 35 minutes to prepare and yields 10 servings. At 148.78 calories per serving with 1.96g of protein, it's a moderately challenging recipe perfect for side or snack.
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Shape and Sun-Dry
Store and Fry to Serve
Add 2 tablespoons of finely chopped cilantro or dill leaves to the batter just before mixing with the aralu for a fresh, herby flavor.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder to the batter for extra heat.
Add 1 teaspoon of garlic paste along with the green chili paste for a pungent aroma and taste.
Add 1 tablespoon of white sesame seeds to the boiling water for a nutty flavor and extra crunch.
Made entirely from puffed paddy and rice flour, this recipe is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Puffed paddy is known to be very light and easy to digest. In its unfried form, the base mixture is gentle on the digestive system. When fried, it should be consumed in moderation.
The primary ingredients provide complex carbohydrates, which are the body's main source of fuel, offering a quick boost of energy.
Aralu is the Kannada word for puffed paddy. It's made by puffing whole paddy grains (rice with husk), which are then dehusked. This process gives it a denser, more rustic texture and a distinct flavor compared to puffed rice (murmura), which is made from milled rice.
The most common reason is incomplete drying. Any residual moisture will prevent the sandige from puffing up and becoming crisp. Ensure they are bone-dry and brittle before storing and frying. Another reason could be that the oil was not hot enough.
While sun-drying is the traditional and best method, you can use alternatives. A food dehydrator set to a low temperature works well. You can also try an oven on its lowest setting (around 140°F or 60°C) with the door slightly ajar for several hours until completely dry.
Once thoroughly dried, let them cool completely. Store them in a clean, dry, airtight container away from moisture and direct sunlight. Stored correctly, they can last for over a year.
Aralu Sandige is a traditional snack. The base ingredients are light and gluten-free. However, since the final product is deep-fried, it is high in calories and fat. It is best enjoyed in moderation as a crunchy side dish rather than a primary snack.
A serving of 10 fried Aralu Sandige contains approximately 120-150 calories. The majority of these calories come from carbohydrates from the rice products and the fat absorbed during deep-frying.
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