Name: Ragi & Jonna Pindi Vadiyalu/finger-millet And Sorghum Flour Fryums Recipe
Total time: 2895 min
Yield: 4
Cuisine: Indian

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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:).

How to make Ragi & Jonna Pindi Vadiyalu/finger-millet And Sorghum Flour Fryums Recipe

Abhinetri V

Crawler

Indian

<p>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:).</p>

Finger millet Flour

Sorghum flour/Jowar flour

sago

Water

Asafoetida/hing

cumin seeds

Green chilli Paste

Salt

Take a bowl.  soak sago in sufficient amount of water for half an hour. 

step 1

Meanwhile,  take another bowl add finger millet and jowar flour,  pour two cups of water and mix thoroughly to form a runy mixture. 

step 2

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. 

step 3

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. 

step 4

Take a plastic sheet and with the help of a spoon/a small ladle make round shaped papads with the cooled mixture on it.  

step 5

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. 

step 6

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 

step 7

Better Butter