Summer recipes in a row…hm..that either need any of seasonal fruit like Mango (Remember Mango Lassi) or scorching heat from SUN (Remember Rice Flake Fryums) or just help you to keep yourself cool and hydrated (Remember Tambli).
For all fryum lovers of the world, swirly, milky white fryums that need RICE as the primary ingredient is awaiting to capture your attention. Rice fryums seem so similar to dry, moisture-less lump of rice noodles but as you drop them in hot oil, they bloom up like flower. I am totally a sendige (fryum) lover when it comes to pairing my staple food Rice-Rasam and these rice fryums have won my taste-buds to a great extent.
Rice sendige or akki sendige as it is traditionally called is less labour intensive which is one of the reason to be my favorite. It’s always good point to start making fryums that call for less work and less time. It hardly takes 30 to 45 minutes minus the soaking time.
The key point to remember is ratio of rice and water which is 1:2. As you grind the soaked rice in to smooth batter and start cooking it, make sure you add water twice the amount of rice. Do not let the pan unattended till the batter turns in to thick dough. This dough then can be pressed as small lump of swirls on a cotton cloth. Sun drying such swirls of rice for at least 3 days or until brittle can bring you long lasting rice fryums which you can stock for a year and enjoy.