How to make Ragi Kadboli - Sk Khazana -

Kadboli or kadaboli is a traditional savoury snack prepared in Maharashtra, Karnataka and Andhra Pradesh. Deep-fried tear shaped snack is usually made with rice flour and split black gram but we have made it more nutritious by using ragi flour

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Finger millet flour, Split skinless black gram

Cuisine : Maharashtrian

Course : Snacks and Starters

Ragi Kadboli - Sk Khazana

Ragi Kadboli - Sk Khazana Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ragi Kadboli - Sk Khazana Recipe

  • Finger millet flour (ragi flour) 2 cups

  • Split skinless black gram (dhuli urad dal) 1/2 cup

  • Oil 1 tablespoon + to deep fry

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Salt to taste

  • White sesame seeds 2 teaspoons

  • Carom seeds (ajwain) 1 teaspoon


Step 1

Dry roast split black gram in a non-stick pan, on medium heat, for 5-6 minutes or till fragrant, cool down and grind to a fine powder.

Step 2

Boil 2 cups water in a deep non-stick pan, add oil, red chilli powder, turmeric powder, asafoetida, salt, sesame seeds and carom seeds. Take the pan off the heat, add ragi flour and urad dal powder and mix well. Cover set aside to cool.

Step 3

Divide the mixture into small portions and roll each part into a cylinder. Further fold the rolls into tear shaped kadbolis.

Step 4

Heat sufficient oil in a kadai, slide in the kadbolis, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper. Let them cool down and serve. Or store in an airtight container.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.