Sandige, also known as vadagams and fryums, is a tasty side-dish for lunch or dinner, especially for the south Indian vegetarian meals. This food is easy to make in comparison with other sandiges.

You would be surprised to know that the recipe for this food needs only four items: cooked rice, cumin seeds, chilies and salt. Here is more good news: even cooking beginners can make this sandige.

A highlight of this raw food is that it can me be made from left-over cooked rice.

Sandiges have to be deep-fried to make them eatable.

Cuisines like bisi bele bath, curd rice and avalakki bisi bele bath would be tastier with sandiges as a side-dish.

gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like chapati and bread.


1. Cooked rice 1 cup
2. Green chili 2-3
3. Salt to taste
4. Cumin seeds 1/4 teaspoon
5. Salt to taste

How to make Sandige?

1. Grind cooked rice, chilies and salt in a mixer jar until these become a paste.

sandige s1

sandige s2
2. Transfer the sandige paste / sandige hittu to a bowl. Add cumin seeds. Mix.

sandige s3
3. Take a small amount of sandige paste in your hand.

Place a marble size of the paste on the plate. Repeat this process till you have made use of all the paste.

Make sure to leave a small gap between the raw sandiges.

sandige s5
4. Keep the plate in the sun and dry the sandiges for about 2-3 days.

Check if the sandiges have dried: Remove a sandige from the plate. If it comes off easily, it means the sandiges have dried.

Dry the sandiges for few more hours.

Sandiges, vadagams or fryums are ready.

sandige s6
5. To eat the sandiges, as a side-dish for lunch or dinner or as snack, deep fry them.

sandige final

TIPS Sandige
1. While making sandige paste / hittu always use the correct quantity of salt. Otherwise when you deep fry the sandiges, these become salty. It is because after the raw sandiges dry they shrink in size and, therefore, their saltiness increases.
2. You can store the sandiges, for up to a year, in an air-tight container.