Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums

Sundried fryums with ash gourd & puffed rice is a must try recipe especially during summers when you have ample sunlight. Serve with any South Indian Meal and enjoy.

Smitha Kalluraya
Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums
997 ratings.

Aralu Sandige Recipe - Puffed Paddy Fryums is a traditional age old summer special recipe from Karnataka. Now popular mostly through commercially prepared store bought sandige.

During early days, Sandige were made in bulk, sun dried and stored to use regularly till the next summer. Making Karnataka Style Aralu Sandige Recipe at home is easy when you have ample sunlight. These Sandige is mildly flavoured with cumin seeds and green chili paste which makes these super tasty. You can even fry and serve these as an evening snack along with a cup of tea. 

Serve Aralu Sandige Recipe with a South Indian meals of steamed riceNorth Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe

If you like this recipe, here are more similar side dish recipes for you

  1. Akki Peni Sandige (Rice idiyappam Fryums)
  2. Ragi Masala Twisters Recipe
  3. Sabudana Sandige Recipe (Tapioca Fryums)
  4. Vazhaipoo Vadai Recipe 

Cuisine: Karnataka
Course: Snack
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

60 M

Cooks in

5 M

Total in

65 M

Makes:

25 Servings

Ingredients

  • 10 cups Puffed rice , (aralu)
  • 1/2 cup Sabudana (Tapioca Pearls)
  • 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , de skinned & finely chopped
  • 4 Green Chillies , paste
  • Coriander (Dhania) Leaves , small bunch, finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Asafoetida (hing) , (optional)
  • Salt , to taste

How to make Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums

  1. To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion. Keep aside.

  2. Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.

  3. Prepare a large tray or plastic sheet by lightly greasing it.

  4. Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.

  5. Take another big vessel with water. Add aralu little by little to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture.

  6. Repeat the same for entire aralu. Once done, gently mix the entire mix with your finger tips. Don't add any extra water or pressure.

  7. Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.

  8. Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.

  9. Deep fry Aralu Sandige whenever you need and serve.

  10. Serve Aralu Sandige Recipe with a South Indian meals of steamed riceNorth Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe.

Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens

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Last Modified On Wednesday, 10 July 2019 16:42
     
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