Sandige

Sandige
Alternative names Vadam
Course Accompaniment, snack
Place of origin India
Region or state South India
Serving temperature Hot or cold
Main ingredients Rice, Sago, Wheat

Sandige (/sʌndɪɡeɪ/) or vadam is a fried snack, originating from the Indian subcontinent, popular in Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals.

Preparation

Aralu Sandige
Sabbakki Sandige

Sandige is prepared by making a gruel of the main ingredient and spiced with asafoetida, chili paste and salt.[1] The gruel is poured on a plastic sheet or a big piece of cloth and dried under the sun for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.

The sun-dried sandige is stored to use throughout the year. It is deep-fried in hot oil before serving.

Types

Different kinds of sandige are listed below with its main ingredients

See also

References

  1. ↑ Sen, Colleen Taylor (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. p. 146. ISBN 1780233914. Retrieved 29 December 2017.
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