Authentic South Indian Sandige Recipe: A Step-by-Step Guide

Ingredients

  • 1/2 cup of Sago (Sabudana)
  • 1 cup of Rice Flour
  • 1/4 cup of finely chopped Green Chillies
  • 1/4 cup of finely chopped Cilantro (Coriander leaves)
  • 1/2 cup of finely chopped Onions
  • 1 teaspoon of Cumin seeds (Jeera)
  • 1 teaspoon of Sesame seeds (optional)
  • 1 teaspoon of Salt (or to taste)
  • 1 teaspoon of Asafoetida (Hing)
  • 2 cups of Water
  • Oil for deep frying

Steps and instructions

  1. Soak the Sago in water for 2-3 hours until it becomes soft.
  2. In a pan, add 2 cups of water and bring it to a boil.
  3. Add the soaked Sago to the boiling water and keep stirring until it cooks well and becomes transparent.
  4. Add salt and asafoetida to the mixture and stir well.
  5. Slowly add the rice flour to the pan and keep stirring to avoid lumps. Cook it till it forms a thick dough-like consistency.
  6. Turn off the heat and let the mixture cool.
  7. Once the mixture is cool, add finely chopped onions, green chillies, cilantro, cumin seeds, and sesame seeds. Mix well.
  8. Take small portions of the mixture and shape it into small round or oval shapes. You can also use a shape mold if you have one.
  9. Lay the shaped Sandige on a plastic sheet and let them sun-dry for 2-3 days until they become hard and completely dry.
  10. Once the Sandige are dried properly, they can be stored in an airtight container for up to a year.
  11. When you are ready to serve, deep fry the Sandige in hot oil until they puff up and become crispy. Serve as a side dish with meals.

Tools for making

  • Pan - A large, deep pan to cook and mix the ingredients.
  • Plastic sheet - A clean, food-grade plastic sheet to sun-dry the Sandige.
  • Shape mold (optional) - A mold to shape the Sandige into desired forms.
  • Deep frying pan - A pan for deep frying the Sandige.
  • Slotted spoon - A spoon with slots to remove the fried Sandige from the oil.
  • Airtight container - A container to store the dried Sandige for long-term use.

Recipe variations

  • Use different flours such as wheat flour or chickpea flour instead of rice flour.
  • Add grated coconut or crushed peanuts for an added texture and flavor.
  • Experiment with different spices and herbs like curry leaves, ginger, or garlic to enhance the taste.
  • Add finely chopped vegetables like carrots, cabbage, or spinach to make it more nutritious.
  • Try using different shapes or molds to create unique Sandige designs.
  • For a gluten-free option, substitute the rice flour with a gluten-free flour such as tapioca flour or corn flour.
  • Make a sweet version by adding jaggery or sugar to the mixture and omitting the savory ingredients.
  • For a vegan version, skip the asafoetida or use a gluten-free version, and ensure the oil used for frying is plant-based.
  • Instead of deep frying, bake the Sandige in the oven for a healthier option.

Recipe overview

Sandige, also known as Sabudana Papad, is a popular South Indian side dish often served with meals. This recipe is a simple and delicious way to add flavor and crunch to your meal. It requires a few basic ingredients such as sago, rice flour, and some spices. The process involves soaking the sago, preparing a dough with it, shaping the dough into small discs, and then sun drying these for a few days. Once dried, these Sandige can be stored for up to a year and fried whenever needed. They puff up beautifully when fried and provide a delightful crunch. So, if you're looking to try a new side dish or simply love the idea of homemade crisps, do give this recipe a try!

Common questions

  1. Can I substitute Sago with anything else? No, Sago is a key ingredient in this recipe and cannot be easily substituted.
  2. Can I use any other flour instead of rice flour? Rice flour gives the best results for Sandige. It is not recommended to substitute it with other flours.
  3. How long should I soak the Sago? Soak the Sago for 2-3 hours until it becomes soft.
  4. How long should I sun-dry the shaped Sandige? Sun-dry the Sandige for 2-3 days until they become hard and completely dry.
  5. How can I store the dried Sandige? Store the dried Sandige in an airtight container for up to a year.
  6. How should I serve the Sandige? Deep fry the Sandige in hot oil until they puff up and become crispy. Serve as a side dish with meals.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and form the dough.
  • Pan - A pan to cook the Sago and rice flour mixture.
  • Plastic Sheet - A plastic sheet to lay the shaped Sandige for sun-drying.
  • Shape Mold (optional) - A mold to shape the Sandige into desired shapes.
  • Deep Fryer or Kadai - A deep fryer or kadai to deep fry the Sandige.
  • Slotted Spoon - A slotted spoon to remove the fried Sandige from the oil.
  • Airtight Container - An airtight container to store the dried Sandige.

Origin stories

Sandige, a delightful crispy side dish, has its roots deeply embedded in the culinary culture of South India. It is particularly popular in the state of Karnataka, where it is traditionally made during the summer season. The unique feature of Sandige is its preparation process, which capitalizes on the intense summer heat. The shaped Sandige are sun-dried for several days until they turn hard and lose all moisture. This process not only gives them a long shelf life, but also gives them a distinctive crunch when deep-fried. Interestingly, the preparation of Sandige is often a family event in South Indian homes, where women gather to make a large batch that lasts the entire year. Each family adds their own twist to the recipe, which is passed down through generations, making it a cherished heirloom. The sight of rows of Sandige drying in the sun is a common summer scene in South Indian households. Despite the advent of modern cooking methods and easy availability of snacks, the affection for this traditional crunchy delight remains undiminished among the people of South India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.