Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums)

Sundried fryums with ash gourd & puffed rice

Smitha Kalluraya
Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums)
753 ratings.

Aralu Sandige Recipe (Puffed Paddy Fryums) is a traditional age old summer special recipe from Karnataka. Now popular mostly through commercially prepared store bought sandige, this Aralu sandige maintains makes way into the traditional meals as a side dish. During early days, Sandige were made in bulk, sun dried and stored to use regularly till the next summer. Making Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums) at home is easy when you have ample sunlight. Serve aralu sandige during any South Indian meals of steamed rice, sambar and a poriyal.

If you like this recipe, here are more similar side dish recipes for you

  1. Akki Peni Sandige (Rice idiyappam Fryums)
  2. Ragi Masala Twisters Recipe
  3. Sabudana Sandige Recipe (Tapioca Fryums)
  4. Vazhaipoo Vadai Recipe 

Cuisine: Karnataka
Course: Snack
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

60 M

Cooks in

5 M

Total in

65 M


25 Servings


  • 10 cups Puffed rice , (aralu)
  • 1/2 cup Sabudana (Tapioca Pearls)
  • 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , de skinned & finely chopped
  • 4 Green Chillies , finely chopped
  • Coriander (Dhania) Leaves , small bunch, finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Asafoetida (hing) , (optional)
  • Salt , to taste

How to make Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums)

  1. To prepare Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums), deskin ash gourd, remove the softer part and finely shopped the harder portion. Set aside.

  2. Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.

  3. Prepare a large tray or plastic sheet by lightly greasing it, to dry the fryums.

  4. Roughly do chilli paste. Take a big mixing bowl . To that add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.

  5. Take another big vessel with water. Add aralu little by little in steps to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl having sabudana spicy mixture.

  6. Repeat the same for entire aralu. When done, gently mix the entire mix with your finger tips. Dont add any extra water or pressure.

  7. Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.

  8. Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.

  9. Deep fry Aralu Sandige whenever you need. Makes a perfect evening snack or as an accompaniment along with steamed rice, sambar and a poriyal.

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Last Modified On Monday, 30 January 2017 08:43
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