Easy Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums Recipe

To begin making Karnataka Style Aralu Sandige method - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion.

Keep aside.Pressure bubble gently sabudana in small cooker for 1-2 whistle. If you want you can bubble gently them directly in a pot too. Sieve extra liquid.Prepare a large tray or plastic sheet by lightly greasing it.Take a big mixing dish, mix in cooked sabudana, ash gourd,chilli paste, minced coriander, hing and table salt and incorporate well.Take another big vessel with liquid.

mix in aralu little by little to the liquid. Dampen it, lightly press it between your palms to squeeze out extra liquid and mix in it to the mixing dish with the sabudana fiery mixture.Repeat the same for entire aralu.

Once done, gently incorporate the entire incorporate with your finger tips.

Don't mix in any extra liquid or pressure.Wet your hands slightly, take a small ball of aralu sandige incorporate and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.Deep sauté Aralu Sandige whenever you need and dish up.dish up Aralu Sandige method with a South Indian meals of steamed rice, North Karnataka Style Nuggekai Kharbyaali method and Carrot And Beans Poriyal method.