Sandige

 ( Crackers ) 

Sandige (), Vadam or Vethal 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.

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Preparation Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt.

(2025). 9781780233918, Reaktion Books. . ISBN 9781780233918

The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried 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.

In the coastal region of Kerala, the Jackfruit ( Chakka or Halasina) vegetable is used to make Chakkappalam or Happalas.

In South India, these sun-dried vadam and vethal sandige are made in large batches during the summer months as stock for the entire year which can then be stored in air-tight containers for long-term use throughout the year. They are deep-fried in hot oil before serving as an accompaniment to a Thali meal, or eaten as a snack.

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Types Different kinds of sandige are listed below with their main ingredients:

• Sabbakki sandige - Sago
• Aralu sandige - popped rice and Wax Gourd
• Akki peni sandige - rice flour
• Avalakki sandige - pounded rice
• Godi peni sandige - wheat
• Nirulli Sandige - Onion
• Ragi Sandige - Finger millet

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See also

• List of crackers
• List of Indian dishes
• Papadum
• Jhilinga, a similar Nepalese dish made from rice flour

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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/
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