Ragi Mixture Snack | Finger Millet Recipe is a simple and easy recipe. Finger Millet snacks Mixture is prepared in a few minutes with homemade millet ingredients. In this recipe I have used Sorghum / Jowar flour that can be replaced with gram flour too. We can adjust the amount of chilli powder as desired. It is a favourite calcium-rich snack of children.
Ingredients
- 1/2 Cup Ragi Flour
- 2 tbsp Jowar Flour
- 1/2 tsp Chilli powder
- Curry leaves
- 1/2 tsp Ajwain seeds
- Salt
- Oil
Directions
- First Roast ajwain seeds, then crush it, boil it with 1/4 Cup of Water and let it cool.
- In a bowl add ragi flour, jowar flour, chilli powder, salt, a tbsp of hot oil and mix well.
- Add ajwain water to it little by little and mix well to make a soft dough.
- Heat oil for deep frying.
- Take the Omapodi press, fill the mould with dough.
- Fill the press with the dough and squeeze it out onto the hot oil.
- Deep fry it carefully in medium flame as its color will be naturally reddish brown.
- Flip and fry both sides. Once it is done bubbles will get reduced.
- Remove from oil and drain in a large plate. Continue to make till the dough gets over.
- Then just crush it slightly to make it a medium size piece.
- Atlast roast some Curry leaves, add it to the ragi mixture and mix well.
- Cool it and transfer it to air tight containers.
Ragi Mixture Snack | Finger Millet Recipe
Ragi Mixture Snack | Finger Millet Recipe is a simple and easy recipe. Finger Millet snacks Mixture is prepared in a few minutes with homemade millet ingredients. In this recipe I have used Sorghum / Jowar flour that can be replaced with gram flour too. We can adjust the amount of chilli powder as desired. It is a favourite calcium-rich snack of children.
⏲️ Prep Time
5 mins
⏲️ Cook Time
15 mins
🍴 Serves
4
🍲 Meal
Snacks
Ingredients
- 1/2 Cup Ragi Flour
- 2 tbsp Jowar Flour
- 1/2 tsp Chilli powder
- Curry leaves
- 1/2 tsp Ajwain seeds
- Salt
- Oil
Directions
- First Roast ajwain seeds, then crush it, boil it with 1/4 Cup of Water and let it cool.
- In a bowl add ragi flour, jowar flour, chilli powder, salt, a tbsp of hot oil and mix well.
- Add ajwain water to it little by little and mix well to make a soft dough.
- Heat oil for deep frying.
- Take the Omapodi press, fill the mould with dough.
- Fill the press with the dough and squeeze it out onto the hot oil.
- Deep fry it carefully in medium flame as its color will be naturally reddish brown.
- Flip and fry both sides. Once it is done bubbles will get reduced.
- Remove from oil and drain in a large plate. Continue to make till the dough gets over.
- Then just crush it slightly to make it a medium size piece.
- Atlast roast some Curry leaves, add it to the ragi mixture and mix well.
- Cool it and transfer it to air tight containers.
