Soak rice in enough water for about 2 to 3 hours.

Drain the water from rice and transfer it in to a mixer jar and grind to smooth batter adding little water.

Transfer the ground rice batter in to thick bottom pan, include 2 cups of water and salt. Cook this batter in medium heat and keep stirring it.The batter turns in to thick dough after some time. Right then turn off the flame.

When the dough is still warm and your hands can bear the heat, put handful of dough in kara sev press. Press this dough in to small swirls on a cotton muslin cloth. Let these rice fryums dry under sun light for at least 3 days.

When they are dry completely, store them in air tight box and deep fry them whenever you want to munch.

Akki sendige / fryums are ready to be relished with rice-rasam.

The rice to water ratio is 1:2. You need to add water twice the amount of rice.

Do not make big sized swirls which tend to double their volume after deep frying. Let them be small.

Before storing them in box, ensure the fryums are dry, light without any moisture in them.

You can store them for a year and relish.

If you let the fryums rest after deep frying, they may loose crispiness. So it is always better to consume immediately after deep frying.