Sandige is a traditional item usually made and stored in South Indian homes. The best season to prepare is summer. Sun heat will be more and sandige can be dried easily. It is used throughout the year till next summer. In rainy/winter season sandige is fried for lunch/dinner. It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.
Many varieties of sandige is made and stored for future use. Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,
Today let us see how Pheni Sandige is prepared.