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

Ragi & jonna pindi vadiyalu, also known as finger-millet and sorghum flour fryums, are a popular South Indian snack. These crispy fryums are made by combining ragi (finger millet) flour and jonna pindi (sorghum flour) with spices and water. The dough is then shaped into small discs and sun-dried until they become hard. These vadiyalu can be deep-fried or roasted and enjoyed as a crunchy snack. They are not only delicious but also packed with the goodness of ragi and jonna pindi, making them a healthy choice.

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2 day 15minstotal
2 day Prep
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2 day Prep
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Ragi & jonna pindi vadiyalu/finger-millet and sorghum flour fryums
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Ingredients for Ragi & jonna pindi vadiyalu/finger-millet and sorghum flour fryums Recipe

  • 1/4 cup Ragi Flour
  • 1/4 cup Jonna Pindi
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Cumin Seeds
  • 0.06 teaspoon Asafoetida
  • as required Water
  • as required Oil

Directions: 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.
Nutrition
value
199
calories per serving
2 g Fat5 g Protein39 g Carbs6 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    5g
  • Carbs
    39g
  • Fiber
    6g

MacroNutrients

  • Carbs
    39g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    3mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    146mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp