Sandige () or vadagam is a fried snack, originating from the

Indian subcontinent The Indian subcontinent is a physiographical region in Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, India ...

, popular in

Karnataka Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Kar ...

Andhra Pradesh Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to t ...

and

Tamil Nadu Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil languag ...

. It is also served as an accompaniment with meals.

Preparation

Sandige is prepared by making a

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a st ...

of the main ingredient and spiced with

asafoetida Asafoetida (; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of '' Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is ...

, chili paste and salt. 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 Chakli is a savoury snack from India. It is a spiral shaped snack with a spiked surface. Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (''urad daal''). It has several variations, depending on the ...

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 their main ingredients: *Sabbakki sandige -

pearl sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of '' Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is ...

*Aralu sandige - popped rice and ash gourd *Akki peni sandige -

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

*Avalakki sandige - pounded rice *Godi peni sandige -

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeolog ...

References

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External links

*http://www.smithakalluraya.com/avalakki-sandige-aval-vadam-poha-fryums-indian-sundried-recipes/ *http://www.smithakalluraya.com/aralu-sandige-recipe-puffed-paddy-fryums-nel-pori-vadam/ *https://www.archanaskitchen.com/karnataka-style-aralu-sandige-recipe-puffed-paddy-fryums Indian cuisine

Preparation

Types

See also

References

External links