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Saturday, May 13, 2017

Menasu - Pudina Sandige / Green Chillies - Mint Leaves Sandige

5 cups Green Chillies / Hasimenasinakayi
1 bunch of Mint Leaves / Pudina
1 cup Black Gram seeds
1.5 cups Sago Pearls / Sabudana / Sabbakki
1/4 tsp Asafoetida
Salt to taste

Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water. Soak the sago pearls in water for about 5-6 hrs.

Remove the stem of each green chilly and mint, wash them and keep them aside.

Grind the green chillies, mint leaves in a mixer by without adding any water as shown in the picture below. Pressure cook the sago pearls by adding required amount of water(1-2 whistles). Once the pressure goes off, allow it to cool to room temperature.

Put all these ingredients in a vessel. Add salt, asafoetida  powder and mix well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.