To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion. Keep aside.

Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.

Prepare a large tray or plastic sheet by lightly greasing it.

Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.

Take another big vessel with water. Add aralu little by little to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture.

Repeat the same for entire aralu. Once done, gently mix the entire mix with your finger tips. Don't add any extra water or pressure.

Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.

Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.

Deep fry Aralu Sandige whenever you need and serve.

Serve Aralu Sandige Recipe with a South Indian meals of steamed rice, North Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe.