- 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 make round shaped papads with the cooled mixture on it. Place this sheet under hot sun to dry for two days.Remove them from the sheet and store in an airtight container. Deep fry these sun dried papads in hot oil before serving.
Ragi Pindi vadiyalu
#myrecipe
By Arun Kumar
Mar, 13th
609
Servings
10 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Ginger millet flour
- Jowar flour
- Sago
- Water
- Hing
- Cumin
- Green chilli paste
- Cumin
