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Crispy Sabakki sandige for meal | ಗರಿಗರಿ ಸಂಡಿಗೆ | Sabudana sandige | Sagu sandige | sandige recipe
Summer days is the time to make papads and sendiges which can be stored for the entire year. So here we present a sendige by using saagu. Ingredients are very less but time and patience to prepare the item is very important. Sagu must be soaked overnight, cooked, cooled and then mix the spices such as jeera and sesame. Make small sendiges over some surface and sun dry them for 3-4 good sunlights. Now the saagu sendiges are ready to deep fry in the hot oil. These can be stored upto 6 to 8 months if stored well.
Ingredients :
Sabudana 10 cups
Water 50 cups
Seseme seeds 7-8 spoons
Jeera 6-7 spoons
Salt one handfull
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