Sheets of sandige (Kannada word for vadams or fryums) neatly laid out to dry on terraces with kids keeping a close watch on them, was a common sight during the summer season. Sandige making was a family ritual in summers and a much awaited one too. Various kinds of sandige would be made, carefully dried, sorted and distributed to last the whole year through. But with changing times and busy lifestyles, this activity is slowly on the decline in most households.
Moreover, with so many stores selling readymade sandige of all kinds, it has become more convenient to pick up a packet from the store and fry it whenever you want. But if you are someone who loves everything homemade and want to try out a few recipes at home, here is a quick look at some easy recipes.
Rava (semolina) sandige: one of the most easy and simplest recipes, this one involves taking one portion of rava, which we normally use to make upma, and mixing it with 6 parts of water. You can initially mix the rava with a small quantity of water to ensure no lumps are formed and then transfer the same with the rest of the water into a thick bottomed pan. Keep stirring until the rava is cooked. Add salt, green chilly paste and a pinch of asafoetida. You can also add a tsp of cumin seeds.
Allow to cool, then take a spoon and spread it on butter sheet or a plastic sheet. Leave it to dry in the sun until crisp. Deep fry and enjoy at meal time.
Akki Penni sandige: this is made up of rice and sago (sabudana). Wash one portion of sabudana pearls and powder them coarsely. Cook them in water till it becomes translucent and glassy in appearance. Add three to three and half parts of rice flour to this mixture and mix well. Add a little water if necessary. Add salt, green chilly paste and a pinch of asafoetida.
Add 2 tsp of lime juice just before switching off the stove and mix thoroughly. This adds to the taste and also retains the white colour of the rice flour and sago. Smoothen and divide the dough into small balls and place each ball into a chakli press.
Use the appropriate plate and press onto the plastic sheet and allow to sun dry.
Aralu aka puffed paddy rice sandige: arguably the most delectable of all the sandiges, these chunky vadams are made from puffed paddy rice that lends it a distinct earthy flavour. Aralu aka puffed paddy rice needs to be thoroughly cleaned and washed.
Squeeze out the water with your hands and transfer to a vessel. Add finely chopped pumpkin or onions along with finely chopped green chillies and salt. Meanwhile make a thin gruel of sago and pour over the aralu mixture. The sago is used for binding the puffed paddy grains. The proportion of aralu and sago is 4:1.
After mixing thoroughly, wet your hands and divide the mixture into small portions and sun dry on a greased plate or butter paper/plastic sheets. Once dry they are perfect accompaniments to any meal.