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Ragi Kadboli

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 This recipe has featured on the show Khanakhazana.

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Ragi Kadboli
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
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Ingredients list for Ragi Kadboli

  • 2 cups Finger millet flour (ragi flour)
  • 1/2 cup Split skinless black gram (dhuli urad dal)
  • 1 tablespo to deep fry Oil
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Asafoetida
  • to taste Salt
  • 2 teaspoons White sesame seeds
  • 1 teaspoon Carom seeds (ajwain)

Method

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