Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums | How to make Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums

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ByAbhinetri V
Created on 12th May 2017
  • Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums  , How to make Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums
Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums by Abhinetri V
  • Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums | How to make Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums (2 likes)

  • 0 reviews
    Rate It!
  • By Abhinetri V
    Created on 12th May 2017

About Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums

Crisp fryums / papads are all time favorite in every Indian Household during Summer. I made it with ragi and jowar flours to make it healthy :)

Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is a delicious and yummilicious dish which is one of the popular dish of South Indian. Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 2880 minute and it takes 15 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums . It is an amazing dish which is perfectly appropriate for any occasion. Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is an art and while preparing this dish you can feel the aroma of this delicious Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums . Surprise your family and friends by preparing this hotel style Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums at your home.

  • Prep Time48Hours
  • Cook Time15mins
  • Serves4People
Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums

Ingredients to make Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums

  • Finger Millet Flour - 1/2 cup
  • Sorghum Flour/Jowar Flour - 1/2 cup
  • Sago - 2 tablespoons
  • Water - 5 cups
  • Asafoetida/hing - a pinch
  • Cumin seeds - 1 teaspoon
  • Green Chilli Paste - 1 teaspoon
  • Salt to taste

How to make Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums

  1. Take a bowl. Soak sago in sufficient amount of water for half an hour.
  2. Meanwhile, take another bowl add Finger millet and jowar flour, pour two cups of water and mix thoroughly to form a runy mixture.
  3. Boil the remaining water in a saucepan over a low to medium flame. Now add the cumin seeds,salt and green chilly paste to it. Stirring constantly add the diluted flour mixture and soaked sago. Allow it to cook well over a low flame.
  4. Once it is cooked, add asafoetida to it. Mix it evenly from the bottom. Switch off the flame and keep it aside to cool completely.
  5. Take a plastic sheet and with the help of a spoon / a small ladle make round shaped papads with the cooled mixture on it.
  6. Place this sheet under hot sun to dry for two days. The papads should be completely dry before storing. Remove them from the sheet and store in an airtight container.
  7. Deep fry these sun dried papads in hot oil before serving. These can be served as an evening snack along with tea or as an accompaniment to meals

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