Sandage250g

Prepared from soaked urad dal, toor dal, or moong dal blended with spices like cumin, asafoetida, and chilies, the batter ferments overnight before being dropped into thin discs or balls and dried under the sun for 2-4 days until crisp. The result is lightweight, shelf-stable nuggets with a tangy flavor from fermentation, commonly used in South Indian cuisine for tangy gravies or crispy fritters.
​

Key Features
Long shelf life: Sun-drying removes moisture, allowing storage for months without refrigeration.
​

High protein source: Lentil-based with 20-25% protein, ideal for vegetarian diets and snacks.
​

Fermented nutrition: Probiotics from fermentation aid digestion and enhance nutrient absorption.
​

Versatile cooking: Rehydrates quickly in hot water for sabzis, usal, or deep-fried as pakoras.
​

Natural preservation: Chemical-free process retains earthy flavors and traditional authenticity.
​