In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige.
Both recipes are designed to be crispy, white, and suitable for year-long storage.
1. Rice Sandige (Akki Sandige)
This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white and crispy texture.
Ingredients & Preparation
Rice: 4 cups of ration/control rice.
Sago (Sabudana): 1 cup.
Water: Total of 12 cups (4 cups for grinding + 8 cups for boiling).
Seasoning: 3 tbsp salt, 1/2 tsp Papad khara (alkaline salt), cumin seeds, and white sesame seeds.
Step-by-Step Process
Soaking : Wash the rice and soak it for two days. On the night before making sandige, wash and soak the sago separately.
Grinding : Drain the rice and grind it into a very smooth paste using roughly 4 cups of water. Grind the soaked sago into a fine paste as well and mix both together.
Cooking the Base : Boil 8 cups of water in a large pot. Add salt and papad khara. Once boiling, pour in the ground mixture while stirring continuously to avoid lumps.
Simmering : Cover and cook until the mixture thickens and turns translucent.
Final Touches : Add cumin and toasted sesame seeds to the cooked dough and mix well.
Drying : Use a Chakli maker (murukku press) with a star or ribbon disc to pipe the dough onto a plastic sheet or cloth. Dry in the sun for 2 days, flipping them halfway through.
2. Rava Sandige (Semolina Papad)
A quicker alternative using fine semolina (Chiroti Rava), known for being very easy to prepare.
Ingredients & Preparation
Rava: 5 cups of fine semolina (Jiro number/Chiroti Rava).
Water: Approximately 1.5 large pitchers (tumbige) for boiling.
Seasoning: Salt and Papad khara to taste.
Step-by-Step Process
Cleaning the Rava : Soak the rava in plenty of water. Let it settle, then drain the cloudy water from the top. Repeat this 2-3 times to remove impurities and ensure the sandige remains white.
Soaking : Ideally, soak the cleaned rava overnight.
Cooking : Boil the water in a large vessel with salt and papad khara. Add the soaked rava and cook, stirring constantly until it reaches a thick, dough-like consistency.
Drying : Best prepared early in the morning (around 8-9 AM). Pipe the dough using a press onto sheets.
Sun Drying : Let them dry in harsh sunlight. Flip them after a few hours. They usually dry completely within 2 days.
Serving & Storage
Frying : Deep fry in hot oil until they expand and become crispy.
Healthy Alternative: These can also be “fried” in a microwave for about 1 minute without oil for a guilt-free snack.
Storage: Once perfectly dry, store them in an airtight container; they stay fresh for over a year.
Pro Tip: Always use a larger vessel than you think you need, as the dough expands and requires vigorous stirring!
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