Ragi & jonna pindi vadiyalu/finger-millet and sorghum flour fryums Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine ragi flour, jonna pindi, salt, red chili powder, cumin seeds, and asafoetida.
• STEP 2.Gradually add water and knead the mixture into a smooth dough.
• STEP 3.Take a small portion of the dough and shape it into a small disc. Repeat with the remaining dough.
• STEP 4.Place the shaped vadiyalu on a clean cloth or tray and let them dry under the sun for 2-3 days until they become hard.
• STEP 5.Once the vadiyalu are completely dried, they can be stored in an airtight container for future use.
• STEP 6.To cook, heat oil in a deep pan and deep-fry the vadiyalu until they turn golden brown and crispy.
• STEP 7.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Serve the ragi & jonna pindi vadiyalu as a snack or accompaniment to a meal.

Cooking Tips

• Make sure to dry the vadiyalu completely under the sun to ensure they become hard and crispy.
• You can adjust the spice level by adding more or less red chili powder according to your preference.
• If you don't have access to direct sunlight, you can also dry the vadiyalu in a well-ventilated area.
• Store the vadiyalu in an airtight container to maintain their crispiness and freshness.

Storage and Serving

• Store the ragi & jonna pindi vadiyalu in an airtight container at room temperature.
• Serve them as a snack with a cup of tea or as a side dish with rice and dal.
• These vadiyalu can be stored for several months if properly dried and stored.
• To serve, you can also roast the vadiyalu on a tawa or microwave them for a healthier option.