Akki Peni Sandige (Rice Idiyappam Fryums)
Description
Akki Peni Sandige, also known as Rice Idiyappam Fryums, are crispy and crunchy deep-fried snacks, commonly enjoyed during South Indian festivals. These fryums are an essential side dish in many South Karnataka homes and offer a delightful crunch, perfect for evening snacks or as an accompaniment with dishes like Bisibelebath.
Cuisine
South Karnataka
Course
Snack
Diet
Vegetarian
Ingredients
- 1 cup Rice flour
- 1/4 cup Tapioca flour (Sago)
- 2 cups Water
- 1/2 teaspoon Asafoetida (Hing)
- Salt, to taste
Preparation Time
120 minutes
Cook Time
60 minutes
Instructions
-
Prepare the Flour Mix:
To start, you can either use store-bought rice flour and tapioca flour (sago) or prepare your own. If you choose to make the flour mix from scratch:- Wash the rice, drain the water, and spread it on a cloth. Let it dry under a shadow (away from direct sunlight).
- Similarly, dry the sago under the sun until it becomes crisp.
- Once dried, blend both the rice and sago in a heavy-duty mixer until you achieve a super fine powder.
-
Prepare the Dough:
In a wide pan or kadai, heat 2 cups of water. Once the water starts boiling, reduce the heat to a simmer. Slowly add the rice flour and tapioca flour mix, stirring constantly to avoid any lumps.
Add the asafoetida (hing) and salt to the mixture. Continue stirring until the flour combines into a firm dough. Once the dough has formed, switch off the flame. -
Press the Dough:
Grease a Chakli press and fit it with the medium or thin-sized Sev maker, depending on the thickness you prefer.
Fill the dough into the Chakli press and press out small, uniform shavige (idiyappam) shapes onto a clean plastic sheet.
Continue pressing the dough until all of it has been used up. (Note: It is easier to press the dough while it is still hot. Once it cools, it becomes tough to press.) -
Sun-Dry the Fryums:
Let the pressed fryums dry under the sun for 1-3 days until they are completely dry and crisp. Ensure that they are thoroughly dried before storing them. -
Storage:
Once fully dried, remove the fryums from the plastic sheet and store them in an airtight container. When stored properly, these fryums can last for years. -
Deep Frying:
To enjoy, heat oil in a deep frying pan. Deep fry the Akki Peni Sandige until they bloom and turn a golden white color. They should be crispy and fully fried.
Enjoy these crunchy fryums as a perfect evening snack or pair them with Bisibelebath for a traditional South Indian feast.
Notes:
- These fryums should be handled carefully to maintain their crispiness.
- You can also make these fryums ahead of time for festivals or special occasions.
