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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By Abhinetri 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 an authentic dish which is perfect to serve on all occasions. The Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums is delicious and has an amazing aroma. Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums by Abhinetri V will help you to prepare the perfect Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums in your kitchen at home. Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums needs 2880 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums . This makes it easy to learn how to make the delicious Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums . In case you have any questions on how to make the Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Abhinetri V. Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • 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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