Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt.
[1] The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days.
In the coastal region of Kerala, the Jackfruit (Chakka or Halasina) vegetable is used to make Chakkappalam or Happalas.
They are deep-fried in hot oil before serving as an accompaniment to a Thali meal, or eaten as a snack.
Different kinds of sandige are listed below with their main ingredients: This Indian cuisine–related article is a stub.