Finger-millet And Sorghum Flour Fryums Ragi and Jonna Pindi Vadiyalu - Foodbheem

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Tuesday, May 29, 2018

Finger-millet And Sorghum Flour Fryums Ragi and Jonna Pindi Vadiyalu

Finger-millet And Sorghum Flour Fryums/Ragi and Jonna Pindi Vadiyalu 

[caption id="attachment_3894" align="alignnone" width="225"]Finger-millet And Sorghum Flour Fryums Ragi and Jonna Pindi Vadiyalu foodbheem Finger-millet  Flour Fryums Ragi  Pindi Vadiyalu[/caption]

A very simple fryum you could make with less effort in summer season.Apart from making pickles during summer time, making sandige /vadams /vadis and papads to stock up for the entire year is another big process in every south Indian home.As you all know , this summer i shared many such special recipes . In this series am continue with Ragi and Jonna Pindi Vadiyalu. It Also called as Finger-millet And Sorghum Flour Fryums.Finger-millet And Sorghum Flour Fryums are very crispy and spicy fryums and it is a very perfect accompaniment for any variety rice. Even with a simple rasam.A very simple fryum you could make with less effort in summer season.To attract the kids we can make vathal using different molds and also serve them as a snack for the kids.

Finger-millet And Sorghum Flour Fryums:

[caption id="attachment_3895" align="alignnone" width="300"]Jonna Pindi Vadiyalu Sorghum Flour Fryums Jonna Pindi Vadiyalu Sorghum Flour Fryums[/caption]

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 1-2 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian


Finger Millet Flour - 1/2 cup
Sorghum Flour/Jowar Flour - 1/2 cup
Sago -2 tablespoons
Water - 5 cups
A pinch Asafoetida/hing
Cumin seeds - 1 teaspoon
Green Chilli Paste - 1 teaspoon
Salt to taste


In a bowl soak sago with sufficient water for half an hour.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.By stirring it properly, add the diluted flours mixture and soaked sago. Allow it to cook well over a low flame.Once it is cooked, add hing to it. Mix it evenly from the bottom.Now switch off the flame and keep it aside to cool completely.


Take a plastic sheet . With the help of a spoon/a small ladle make round shaped papads. Place this sheet under the hot sun to dry for two days ( Summer ).When dried completely, remove 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,by sprinkle chat masala on fried fryums.

  • you can make Finger-millet And Sorghum Flour Fryums mixed or separately.

  • Don't skip adding hing .

  • If you dont want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.


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1 comment:

  1. […] onions,Ash Gourd Fryums/Budida gummadikaya Vadiyalu/Budam Baddalu/kachari vadi, pesara vadiyalu,Ragi/jonnapindi vadiyalu,Regi Vadiyalu/elanth vadai,Aaviri appadalu,Dahi mirchi/Majjiga mirapakayalu,Ravva Vadiyalu,Wheat […]


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