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Ragi Sandige is a nutritious and easy-to-make dish. Chef Ajay Chopra shares the recipe for this savoury dish from Karnataka.
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Ingredients
For Ragi Sandige
1 ½ cup ragi flour
½ cup butter milk / curd
4-5 green chillies
1 tbsp carom seeds
1 tsp asafoetida
salt
1 tbsp sesame seeds
oil for frying
For sundal
2 tbsp coconut oil
2-3 dry red chillies
1 tbsp urad dal
1 tsp mustard seeds
curry leaves
1 tbsp chopped ginger
1 tbsp chopped green chillies
salt
2 tbsp grated coconut
1 cup moong dal sprouts
PREPARATION
- Take ragi flour in a bowl, add butter milk /curd to it and mix well.
1
- Grind together green chillies, carom seeds and asafoetida in a mixer to make a fine paste.
2
- Mix this paste with the ragi-curd mixture. Add salt, sesame seeds and carom seeds to it and mix well.
3
- Boil water in a pan and add sandige batter to it. Cook till it thickens.
4
- Next, make sandiges on a plastic sheet and keep them for drying in the sun for 3-4 days.
5
- Deep-fry the ragi sandige.
6
- For making sundal, heat coconut oil in a pan and add dry red chillies and urad dal and cook for a few minutes. Now add, mustard seeds, curry leaves, chopped ginger, chopped green chillies, salt, grated coconut and moong dal sprouts and cook well.
7
- Top the deep-fried ragi sandige with sundal and serve.
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