Home page southindianvegrecipes.com
Index of south indian veg recipes
Steam-cooked veg recipes
FAQ
Contact





Ragi
Rice
Wheat
Rava
Chutney
Oats
Aval
Curries
Sambar
Rasam
Salads
Soups
Snacks
Pickles & Pappads
Sago & Barley
Puffed Rice
Sweets
Masala Powder
Dosas
Miscellaneous

ganesha festival recipes
Ganesha Festival Recipes

vara maha lakshmi vrata festival recipes
Vara Maha Lakshmi Vrata Festival Recipes

chamundi dussehra dasara festival recipes
Dussehra / Dasara Festival Recipes


recipes for diwali
Recipes for Diwali

sankranti recipes
Sankranti Recipes

shivaratri recipes
Shivaratri Recipes

ugadi recipes
Ugadi Recipes

gokulashtami recipes
Gokulashtami Recipes

Sandige


sandige


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.






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 / 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.


southindianvegrecipes.com blog

-----

Do you want to make money from home with freelance writing
?


Announcing the availability of the e-book

Learn How to Make Money from Freelance Writing

learn how to make money from home with freelance writing

Price: Rs. 99 / USD 2.00

For more information, or to buy this e-book, send e-mail to:

info[@]southindianvegrecipes[.]com


---------

Content Writing Services

Do you want quality content to be written for your website / blog?

Are you, or are any of your family members, searching for a job? Start your job search with a powerful resume.

For quality content and resume writing services, contact:

info[@]southindianvegrecipes[.]com

Please type the e-mail ID without the square brackets.


About Recipes Steam-Cooked
Photos for Sale Disclaimer & Privacy Policy Contact

comments powered by Disqus


Copyright (c) Southindianvegrecipes.com.