AKKI PHENI /AKKI SANDIGE

Akki Pheni or Akki sandige is another of those items which are made during the summers and stored for use through out the year.

These crispy sundried rice noodles are deep fried before serving.
They are served as an accompaniment with a meal or they can be served as tea time snacks.

FRIED PHENI

INGREDIENTS
1 measure Raw rice.
4 measures water (Including grinding and cooking)
Salt to taste
Beginners may first try with a cup of rice for practice
You will need a chakli/sev press.

METHOD

SOAKED RICE IN MIXIE

COOKED RICE PASTE

PHENI DRYING IN THE SUN

• Wash and soak the rice in water for three days.
• Replace with fresh water each day.
• It is important to soak the rice for 3 complete days to get a light melt in the mouth sandiges,otherwise it will be  hard even on frying .
• Grind the rice to a fine paste adding salt and water as much required for grinding.
• The total amount of water should not exceed or be less than 4 measures
• Less water will make it hard to mix while cooking the paste.
• Add remaining water and in athick bottomed vessel allow to cook while stirring continuously till it leaves the sides of the vessel and forms a ball.
• Spread out a plastic sheet in the sun.
• Fill a chakli press ( using sev plate )with the dough and press in a circular motion on the sheet. 
• Leave small gaps between each sandiges.
• Allow to dry in the sun till it dries completely and store in airtight containers.
• Take required quantity and deep fry in hot oil on high flame.
• Use a medium sized Kadai as the sandiges will expand in size on frying.