Akki Peni Sandige Recipe - Rice idiyappam Fryums
Akki Peni Sandige are sun dried papads which are crunchy and delicious. It is easy to prepare these deep fried fryums and is an essential side for many South-Indian festivals like Varmahalakshi, Diwali, Onam, Tamil New Years and more.
Akki Peni Sandige (Rice idiyappam Fryums) are easy to prepare deep fried fryums which are sharply crunchy and is an essential side for many South-Indian festivals.
People of South India prepare these sun-dried Akki Peni Sandige (Rice idiyappam Fryums) and store it all the year to munch whenever they want. Akki Peni Sandige is made from rice flour. Munch them with Bisibele bhat
Take a look at other sun-dried recipes that we have with us
- 1 cup Rice flour
- 1/4 cup Tapioca Flour (Sago)
- 2 cups Water
- 1/2 teaspoon Asafoetida (hing)
- Salt , to taste
How to make Akki Peni Sandige Recipe - Rice idiyappam Fryums
To prepare Akki Peni Sandige (Rice idiyappam Fryums), you need to get the Akki Peni dough ready first. If using rice, wash, drain water, spread it on cloth and dry under shadow. Similarly prepare sago under sunlight so that it becomes crisp. Mix rice and sago together in dry-grind in a heavy duty mixer till you get a super fine powder. You can skip this step if you use ready store bought flours of rice and sago.
Take a wide pan/ kadai. Heat 2 cup of water. Once it starts to boil, simmer and slowly add rice and sago flour mix, add hing and salt. Do this while you stir constantly to avoid dry lumps.
Flour will combine to form a firm dough and switch off the flame.
Oil a Chakkali press and use the medium/ thin sized Sev maker (to give thickness of your preference). Fill the dough into chakli press.
Press small shavige/ idiyappam of dough on a clean plastic sheet.
Continue the process till whole Akki Peni Sandige dough is emptied. You need to do this quickly when the dough is hot only. It becomes tough to press as it cools.
Sundry them for 1-3 days till they are completely dried. Remove them and store in air tight containers. These fryums stay good for years if handled well.
Deep fry Akki Peni Sandige whenever you need, till they bloom white and properly fried. Makes a perfect evening fryum or as an accompaniment along with bisibelebath
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