Sandige (/ˈsʌndɪɡeɪ/), 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.
| Alternative names | Vadam, Vethal |
|---|---|
| Course | Accompaniment, snack |
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot or cold |
| Main ingredients | Rice, Sago, Wheat |
Preparation
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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.[1] 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[2] 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.
Types
editDifferent 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
- Nirulli Sandige - Onion
- Ragi Sandige - Finger millet
See also
editExternal links
editReferences
edit- ^ Sen, Colleen Taylor (2014). Feasts and Fasts: A History of Food in India. Reaktion Books. p. 146. ISBN 978-1780233918. Retrieved 29 December 2017.
- ^ "The South Indian Summer Ritual of Sandige". 2020.
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