| 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 (/ˈsʌndɪɡeɪ/) or vadagam is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of 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.[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 their main ingredients:
- Sabbakki sandige - pearl sago
- Aralu sandige - popped rice and ash gourd
- Akki peni sandige - rice flour
- Avalakki sandige - pounded rice
- Godi peni sandige - wheat
See also
References
- ↑ Sen, Colleen Taylor (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. p. 146. ISBN 978-1780233918. Retrieved 29 December 2017.