Sandige/Vadaam/Vadiyaalu
(what is it called in your mother tongue?)
Summer has set in, in #nammaBengaluru..... Bangalore was once called the "Air-conditioned" city in India. While the rest of the country wilted in the heat of the night, Bangaloreans would snuggle under the warm blankets!Past few years,the summers have been terribly hot. According the weather reports this is Bangalore's hottest March in 15 years!!
No signs of rain yet. Bright and sunny days are perfect for making home made delicacies such as Sandige(Fryums). A crunchy side dish that goes well with your meal. Of course, you need to have someone lend their expertise to make these.... So, with some help from my neighbour, my amma and I decided to try our hands on this. We thought of making Sabakki sandige(Sabudana) because the process behind making it is pretty straight-forward(considering it is our debut).
Ingredients
Lay a plastic sheet on a flat surface. Spoon small circles of the sabudana mixture onto the plastic sheet.
And, you are pretty much done. The extra dosage of heat is what gives the finishing-touch.
It takes three to four days for the fryums to completely dry. As they dry(and become more fragile), they tend to peel-off the plastic sheet. You need a bit of patience while transferring the dried fryums into an air-tight container.
That's that!Crispy sandiges are ready. A perfect snack over Chai-time(not if you are calorie-conscious)...Oh and yeah, I am a "chaivinist".
Just sharing a couple of images in this post.
(what is it called in your mother tongue?)
Summer has set in, in #nammaBengaluru..... Bangalore was once called the "Air-conditioned" city in India. While the rest of the country wilted in the heat of the night, Bangaloreans would snuggle under the warm blankets!Past few years,the summers have been terribly hot. According the weather reports this is Bangalore's hottest March in 15 years!!
No signs of rain yet. Bright and sunny days are perfect for making home made delicacies such as Sandige(Fryums). A crunchy side dish that goes well with your meal. Of course, you need to have someone lend their expertise to make these.... So, with some help from my neighbour, my amma and I decided to try our hands on this. We thought of making Sabakki sandige(Sabudana) because the process behind making it is pretty straight-forward(considering it is our debut).
Ingredients
- 0.5 kg Sabudana/Sabakki soaked for about 8 hours.
- 5-6Green chillies, finely chopped
- 2-3 tbsp Jeera/Cumin seeds
- 1 onion,finely chopped (Optional)
- A large sheet of plastic(or cotton cloth) to dry the fryums
- salt to taste
- Soak the sabudana in water for about 8 hours.
- Boil three times the volume of water in a flat bottomed vessel, over a medium-flame.
- As the water boils, add in the soaked sabudana and stir continuously.
- Add in the chopped onions,green chillies,cumin seeds and salt.
- Sabudana absorbs water,so add more if need be.
- Cook until the mixture becomes thick(medium-flame only.
- You and your squad will now spend the next couple of hours in your roof-top terrace.
Lay a plastic sheet on a flat surface. Spoon small circles of the sabudana mixture onto the plastic sheet.
And, you are pretty much done. The extra dosage of heat is what gives the finishing-touch.
It takes three to four days for the fryums to completely dry. As they dry(and become more fragile), they tend to peel-off the plastic sheet. You need a bit of patience while transferring the dried fryums into an air-tight container.
That's that!Crispy sandiges are ready. A perfect snack over Chai-time(not if you are calorie-conscious)...Oh and yeah, I am a "chaivinist".
Just sharing a couple of images in this post.
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| After the finisihing touch by the SUN! |
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| Before the sun-tan.... |
