Its been a year, i prepared vathals aka fryums at home, this time i dont want to miss the opportunity to make some homemade fryums since the weather in Paris is super hot since few days.Instead of making usual rice based fryums, i tried my hands in making a healthy version of fryums with ragi aka finger millet and sago. In fact i never tried this, but somehow i want to give a try to this combo, and tried with small quantity of sago and ragi. Trust me, these fryums turned out extremely tremendous and prefect as like the usual sago fryums.
These fried fryums looks cute with a different colour, everyone at home loved munching them, they tastes even more delicious when served along with some hot piping sambhar rice. Next time while making your fryums dont forget to give a try to this ragi sago fryums, am sure you guys will love it. Today is the first thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month.Since these fryums are vegan, they suits very much prefectly na.Sending to my own event Healthy Diet - Cooking with Wholegrains..
1cup Sago/Sabudana/Javvairisi
3tbsp Ragi flour
3nos Green chillies (grind as paste)
A pinch Asafoetida powder
6cups Water
Wash the sago and keep aside.
Bring boil water in a heavy bottomed vessel, add the washed sago, salt, let it cook until the sagi becomes transparent.
Meanwhile make a thin paste with ragi flour and enough water.
Finally add the green chilly paste, asafoetida powder,ragi flour paste,give a stir and cook for few minutes,put off the stove.
Once the mixture gets cool completely, it will turns thick.
Spread a plastic sheet and drop a spoonful of this mixture with enough spaces in between and let them dry under the sunlight.
After a day remove the partially dried fryums from the sheet and transfer it to a plate.
Let them dry completely under the sun light for 2-3days.
Once they dried completely store them in an air tightened box.
Fry them in hot oil and enjoy..
These fried fryums looks cute with a different colour, everyone at home loved munching them, they tastes even more delicious when served along with some hot piping sambhar rice. Next time while making your fryums dont forget to give a try to this ragi sago fryums, am sure you guys will love it. Today is the first thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month.Since these fryums are vegan, they suits very much prefectly na.Sending to my own event Healthy Diet - Cooking with Wholegrains..
1cup Sago/Sabudana/Javvairisi
3tbsp Ragi flour
3nos Green chillies (grind as paste)
A pinch Asafoetida powder
6cups Water
Wash the sago and keep aside.
Bring boil water in a heavy bottomed vessel, add the washed sago, salt, let it cook until the sagi becomes transparent.
Meanwhile make a thin paste with ragi flour and enough water.
Finally add the green chilly paste, asafoetida powder,ragi flour paste,give a stir and cook for few minutes,put off the stove.
Once the mixture gets cool completely, it will turns thick.
Spread a plastic sheet and drop a spoonful of this mixture with enough spaces in between and let them dry under the sunlight.
After a day remove the partially dried fryums from the sheet and transfer it to a plate.
Let them dry completely under the sun light for 2-3days.
Once they dried completely store them in an air tightened box.
Fry them in hot oil and enjoy..
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