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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.