Stock For ☔ Rainy Season ⛈️🌦️Garlic Vodi /Akki Sandige Dedicated to all Crazy Vodi Fans & Lovers 💏

Ofcozzzzzzz… All Amchis Love 😍 This Vodi Yummy As a Side Dish With Curd 🍚 Rice and Dalitoy 👉Get Ready To Deep Fry Garlic Vodi Crisp Crisp OD

💁Ingredients

50 gm Byadgi red chillies + 50 gm small guntur red chill.. As per ur spicy..
50 gn Garlic👉 as per u r taste u can use less or more 👈
4 cup / pav Soak Dosa Rice
1 small cup Sabudana
Soak for 4 to 5 hours ⌚

Here I m soak it in the afternoon and grind the batter in the Evening..grind this soaked Rice & Sabudana Along with red chillies as per ur taste in to a smooth paste.Add salt to taste. The 👉batter should be not to much watery 👈It should be dosa batter consistency.

Heat 8 -10 litre of water in a thick bottomed vessel boil when it boiling water add the ground batter paste. cook on a low / medium flame continuously.. Stirring till it become thickens and if u feel its over thick than u should add Hot Hot Water 👉Don’t use cold water it’s get lot of time to again boil the Vodi / OD Batter that boiling batter when it’s started bubbles apper in the center & sides the vessel. Give it nicely 3- 4 boil.

Now remove from gas. keep this over night next day morning 👉Add crushed Garlic or Onion ur choice 👈👉 when u go to sleep put this crushed 🧄 garlic on top 💁don’t mix it & don’t full close the lid & keep aside next day morning mix the batter mix it well… Now ready to put Vodi .

Transfer to a sheet as you make them. 👉Dont overlap, leave sufficient space around each out vodis 👈Leave the sheet with the OD to dry in hot sun ☀ for minimum 4-5 days .

The Vodi / OD are ready for use…Deep Fry 🤷‍♀️👌🔝🔝👍🙏 This Void u can Store up to 6 months… to 1 year. Lets cool first before you stock them in an air tight container .

Take the required quantity as & when needed and deep fry to enjoy this crisp crisp Vodi as a side dish.