Quick facts for kids
Sandige (or alternatively Shandige)
| 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 () or vadagam 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
Sandige is prepared by making a gruel of the main ingredient and spiced with asafoetida, 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 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:
