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Kumbalakayi Sandige
In today’s blog, I am going to share the recipe for Kumbalakayi sandige. In India, we need some papads and Sandiges along with our rice meals. During summer holidays or sunny days, my mom used to prepare a variety of sandige and papads. Me and my cousins would be very excited to help our mothers in preparing papads. Papads and Sandiges can be prepared and stored for years. I have learned many Papad n sandige recipes from my mom. Kumbalakyi sandige is one of my favorites. Now, let’s jump into the recipe.
You might also like to try our rasam recipe for the best combination
Watch video
Ingredients
500 grams of Urad Dal
250 grams of moong dal
2 inches of Ginger
250 grams of Ashgaurd with skin
250 grams of Green chilies
2 whole garlic with or without skin removed
1 tbsp Cumin seeds
2 tbsp salt according to taste
1 handful of fresh Coriander leaves
Instructions with Images
1st step
Soak 500 grams of Urad Dal overnight
Soak 250 grams of moong dal overnight
Next, day strain the water and wash it thrice with clean water
Now, add both dals into a grinder and grind them into a smooth paste
2nd step
Meanwhile, grate around 250 grams of Ashgaurd with skin
Grind it into a coarse paste
3rd step
Now, in a jar Add 250 grams of Green chilies
Add 2 inches of Ginger
Add 2 whole garlic with or without skin removed
And add 1 tbsp Cumin seeds
Now, add 2 tbsp salt according to the taste
Grind it Once
Add 1 handful of fresh Coriander leaves
Grind it into a smooth paste
4th step
Now, transfer the batter into a big vessel
Add the Ashgaurd paste
After that add green chilli paste
Add 1 tbsp salt according to taste if required
Mix everything well with your hands and now the paste is ready
5th Step
Spread plastic paper or Banana leaves on a clean surface
Start making small sandiges
Dry them in sunlight for 3 to 4 days until they become completely dry and crisp
Now our sandiges are ready
It’s time to enjoy sandige
Add 1 cup of oil to a pan and heat it
Fry the sandiges until they turn golden brown
Now our Kumbalakayi sandiges are ready
Also, try our Onion Pakora recipe
You can enjoy them with rice and rasam, sambar, or any South Indian thali. You can stare them in an airtight container for about a year or more. Do give this recipe a try. If you liked the recipe please share it with your friends and family. See you in the next blog
Happy Eating!
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