Name: Ragi & Jonna Pindi Vadiyalu / Finger-Millet and Sorghum Flour Fryums recipe by Abhinetri V at BetterButter
Prep time: 2880 min
Cook time: 15 min
Total time: 2895 min
Yield: 4
Ingredients: 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

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

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 :)

Ingredients Serving: 4

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

Instructions

Take a bowl. Soak sago in sufficient amount of water for half an hour.
Meanwhile, take another bowl add Finger millet and jowar flour, pour two cups of water and mix thoroughly to form a runy mixture.
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.
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.
Take a plastic sheet and with the help of a spoon / a small ladle make round shaped papads with the cooled mixture on it.
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.
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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