Around three decades back, my uncle married my aunt, Sudha. She hailed from Dandeli. Her arrival into our family diversified - and significantly expanded - our recipe list. Godi Sandige is one of those unique recipes that I learnt from her.
Hope you enjoy this simple and crunchy Sandige as much as I did:)
Ingredients
Whole wheat - 1.5 cups
Salt to taste
Method
Wash and soak 1.5 cups of whole wheat for 3 days. Change the water daily.
On third day, add 2 cups of water and grind it into fine batter. Use a thin cotton cloth and separate out the wheat milk. Add salt to the wheat milk and mix well.
Heat a thick bottomed kadai. Transfer the wheat milk and cook in medium flame and keep on stirring.
When the batter is thick like chakkuli batter consistency, switch off the flame. Allow it to cool for 5 minutes.
Now make the sandige using semiya / chakkuli / murukku maker on a plastic sheet.
Dry this under sun light for about 2 to 3 days.
Fry the Sandige using oil. Please note that it gets fried in less than 10 seconds.
Your yummy wheat sandige is ready to eat. You can serve this along with rasam/saaru and as snacks too.
Really great
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