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Sandge is a traditional Maharashtrian recipe. Sandge being prepared during summer is summer special recipe. These are small dumplings made from different dal. You can make sabzi or amti from it. These are life saver if no vegetable is available in your pantry and you have to make something really quick. Also if you have any celebrations at home like marriage or thread ceremony, then the preparations begin with making sandge. The method of preparation changes from place to place or even house to house. Here I am showing you my version. I do hope you will like it. We already have seen sandge recipe. This is yet another addition to your list. We are making sandge from the ingredients those are readily available in your pantry. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Chana dal
• 1/2 cup Moong dal
• 1/4 cup Urad dal
• Garlic cloves
• 1 tsp Red chili powder
• Salt to taste

Method:
• Mix chana dal, moong dal and urad dal well together and wash them 3-4 times well with
water.
• Soak them together in enough water for overnight or at least 5-6 hours.
• Drain all the water from the soaked mixture and add garlic.
• Blend it together into coarse paste.
• Add red chili powder, salt and mix everything well together.
• You can use green chili in place of red chili powder. In that case add green chili while
blending the dal.
• While making sandge first make 5 rolls and then make sandge. These 5 shapes are called
“Pandav.”
• Make small sandge from the mixture and dry them under hot sun for about 2-3 days.
• You can store the sandge in an airtight container for over a year.

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