Yes, Vadam in some places and other names elsewhere (Sandige, Vadiyalu, etc in the south, Vadi, Vade, and lots of other names as you go north, west, and east).
It’s actually a vast category of crunchy accompaniments, much more expansive that what traveled over and became shrimp chips in SE Asia.
Texture (and flavor) variation is a critical component of an Indian meal, as you know, so these crunchy things and pickles are almost a requirement for the simplest of meals — dal-rice, yogurt-rice, khichdi, and so on.
Aside from the fluffy tapioca and rice ones, there are pellet-shaped ones that can be made from lentils, and pure vegetable or vegetable coated with something (lentil flour in the north, yogurt in the south) too.
I recently come across dried guvar (cluster beans - the source of guar gum) and other fresh beans / veg from Rajasthan that are dried in their short growing season and then fried up the rest of the year (when no fresh green veg were accessible in the arid region) just like this. In Bihar, various lentils that are ground and whipped by hand into a light batter (that can float), then dropped and sun-dried to be sautéed or deep fried the rest of the year. @small_h encountered Sundakkai / Turkey berries in this form (Vathal) at a Sri Lankan / South Indian restaurant recently.
Most of these preservation activities (pickles too) were done in the summer, when the sun is beating down mercilessly, and stocked for the whole year.
(I tried my hand at the little tapioca circles during the pandemic, dried on silpats — we ate them up in two days 
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