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Avalakki Sandige

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Prep Time 15 minutes
sundrying 2 days
Total Time 2 days 15 minutes
Course Preserves, Snacks, Traditional
Cuisine gluten free, Indian, South indian, Vegan, Vegetarian
Servings 0

Equipment

  • 1 measuring cups and spoons
  • 1 mixing bowl.

Ingredients
  

  • 2 cups rice flakes use brown rice aval.
  • 1.5 cups warm water
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds
  • 1/4 tsp red chilli powder
  • 1/4 tsp Asafoetida

to fry the sandige.

  • 2 cups cooking oil

Instructions
 

  • Collect and measure about 2 piled cups of avalakki
    avalakki
  • Add the warm water and mix it up.
    avalakki mix.
  • Add the salt, cumin, asafoetida, red chilli powder.
  • Mix well and set aside for 5- 10 minutes.
  • Knead the mix a bit.
  • Pinch bits of the dough and place a plate.
  • Place the plates in sun.
  • after day 1, move the sandige around as they would have shrunk.
  • Dry for one more day and the vattal should be ready to store.

For cooking the vadam

  • Heat the oil to medium heat and fry up small batches of the sun-dried sandige.
  • Once the bubbles around the now crispy sandige are diminishing, drain onto adsorbent paper.
  • Store in airtight boxes,
    Avalakki sandige
Keyword summer recipes, sun dried recipe
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