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: 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 List of Indian dishes Papadum References 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