Rice Fryums Sandige

Home made Rice Fryums/ Sandige

Ingredients:

Rice flour – 750 gm

Cumin seeds – 1 1/4 tbsp

Baking soda – 1/2 tsp

Water

Salt as per taste

Wooden stick for mixing

Muruku maker

Long dry cloth

Instructions:

      Take a big wide mouthed thick bottomed container. I am using the pressure cooker container. Add sufficient water. I have used around 3 litres of water. Switch ON the flame and heat the water under medium flame.

When the water is warm add 2 tablespoons of rice flour into the water and mix well. After a minute or 2 add cumin seeds and mix well. Let this water boil for a while until foam starts to form and builds up. When the froth starts to sizzle up simmer the flame.

      Add rice flour, baking soda and mix well. While mixing you would notice that there are lump formations. Do not worry. Slowly, keep mixing. As the rice flour gets slowly cooked on low flame, smooth texture is formed and mixing will get even more easier. Make sure that there are no lump formations. If it’s getting hard to mix, do not worry. Add some warm water and mix well. The dough should be soft and smooth. Once you notice that there are no more lumps, close the lid and cook this dough under low flame for another 2 to 3 minutes. Switch OFF the flame. Now, we are ready for the most fun part.

      Due to space constraints in towns and cities, we generally head to the terrace for drying cereals and pulses. Let’s head on to the terrace and find the right spot for making Sandiges and drying them.

      Being a nature lover, I have used some space for terrace gardening. The remaining space is utilized to store garden tools and resting. Listening to the soothing music when the beautiful birds chirp, watching the bright flowers surrounded by varied set of green veggies and sipping tea at eves on the terrace is my favorite pastime.

       Choose a clean and dry place. Spread a clean cloth or mat. Over it, spread a light cloth. You may use any white cotton or muslin cloth. I am using a thin synthetic saree as it doesn’t stain and it’s easy to wash. Secure the corners so that the saree or cloth doesn’t fly away when there is strong wind.

       Take the muruku maker and place the desired design plate and lock it. I am using 3 holed star design for my first batch of sandiges. Dip your fingers in the water. Scoop out sufficient quantity of rice dough using a spatula, form an oval shape and drop it in the muruku maker. Cover it with the muruku handle. Hold the muruku maker tightly and press on the handles. The soft dough starts to come out from the other end with star design. Gently, move your hands according to the shape you prefer. Cut off the ends using your forefinger and stick it to the sandige. Simple designer rice fryums or sandige is ready. Continue the same process until all the rice dough is used up. Space the sandiges evenly for equal drying. You may also use a single holed star design or any other design and make the required shapes and sizes based on your preference.

 

          Once all the dough is utilized, cover them using a thin and transparent cloth in order to prevent the flying dust from settling on them. Let them dry under hot sun for 2 to 3 days. On the 2^nd day, you may flip the sandiges on to the other side and dry. It is easy to remove them from the saree and flip them. They would easily peel off from the saree as they are dried up. These fryums turn harder as they dry longer. Do not let any trace of wetness to be seen or felt. Make sure that the sandiges are completely dried up before storing in an air tight container. They can be stored for a year.

        Generally, these Sandige’s are made during summer time as they can be dried faster under hot sun. Many housewives and aged parents wait for the summer season to prepare loads of sandiges and store them in huge containers.

        Next comes the last part, deep frying. Add sufficient oil in the deep frying pan. Allow it to heat. When the oil is hot, drop the sandiges into it. They start to sizzle and puff up. Flip on to the other side and fry evenly on both sides. Dish out to a clean plate and serve hot. You may also garnish with some salt and red chillie powder before serving. These sandiges were the crunchies of olden times and are much preferred during winter season. They are generally served as side dish along with a main course meal.

        Making these Sandiges is still a practice in some remote villages and towns. My effort here is to introduce you, my kids and the younger generation to the forgotten/traditional recipes.

        My kids have never seen them nor tasted them. Learning how to make fresh fryums using simple ingredients right at home was much more than FUN activity to them. It was a wonderful experience explaining and helping them understand. Isn’t it the better way to spend their summer vacation with family experimenting on food? Yes, indeed. Try it out and let me know your comments.