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| Main Ingredients | Finger millet flour (ragi flour), Split skinless black gram (dhuli urad dal) |
| Cuisine | Maharashtrian,Karnataka |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- ½ cup urad dal
- 2 cups finger millet (ragi) flour
- 1 tablespoon oil
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon asafoetida (hing)
- Salt to taste
- 2 teaspoons white sesame seeds (safed til)
- 1 teaspoon carom seeds (ajwain)
- Oil to deep fry
Method
- Dry roast urad dal in a non-stick pan on medium heat for 5-6 minutes or till fragrant, cool down and grind to a fine powder.
- 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.
- Divide the mixture into small portions and roll each part into a cylinder. Further fold the rolls into tear shaped kadbolis.
- 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.
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