A traditional havyaka meal is incomplete without sandige/papad and pickle. Sandige or papad making brings back the fond childhood memories of summer vacations at grandma's place. We, the grandchildren were all made to sit out to watch the sandige left to dry under the hot sun. There were a variety of sandiges and papads made. One of my favorites is avalakki/poha sandige which is easy to make. It is shaped in the chakli maker and sun-dried to store it for year long. However, I have tried the same recipe with some variation to dry it under the fan (as I don't have the option to dry it under the direct sun). Let's take a look at this easy recipe.
Ingredients
- Avalakki powdered (medium thickness) - 2 cups
- Water - 2 and a half cups
- Cumin seeds - 1 tbsp
- Oil - 1tbsp + for rolling
- green chilies paste - 1 tbsp
- Salt as per taste
Method
- Keep water for boiling. Add oil, salt, green chilies paste, and cumin seeds.
- Add powdered avalakki to the boiling water.
- Mix it well quickly and switch off the flame
- Let it cool and then make the dough out of the mixture
- Make small balls out of dough without any cracks
- Roll it thinly on oil greased banana leaves or on butter paper
- Dry it under the sun or you can dry it under the fan and then keep it under the sun (even in your balcony) for an hour to store.
- Deep fry the avalakki sandige and relish it with your meal!
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