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Ragi Sandige Recipe By Chef Ajay Chopra

Name: Ragi Sandige Recipe
Prep time: 10 min
Cook time: PT7-M
Total time: 17 min
Yield: 3
Cuisine: Indian
Ingredients: 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

Ragi Sandige Recipe

Ajay Chopra

Ragi Sandige is a nutritious and easy-to-make dish. Chef Ajay Chopra shares the recipe for this savoury dish from Karnat ... Read More

Preparation Time

10-20 Min

Cooking Time

7-10 Min

Meal Type

snack

Difficulty

MEDIUM

Ingredients For Ragi Sandige Recipe

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

How to make Ragi Sandige Recipe?

Take ragi flour in a bowl, add butter milk /curd to it and mix well.
Grind together green chillies, carom seeds and asafoetida in a mixer to make a fine paste.
Mix this paste with the ragi-curd mixture. Add salt, sesame seeds and carom seeds to it and mix well.
Boil water in a pan and add sandige batter to it. Cook till it thickens.
Next, make sandiges on a plastic sheet and keep them for drying in the sun for 3-4 days.
Deep-fry the ragi sandige.
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.
Top the deep-fried ragi sandige with sundal and serve.

View Step by Step Recipe

Take ragi flour in a bowl, add butter milk /curd to it and mix well.

Grind together green chillies, carom seeds and asafoetida in a mixer to make a fine paste.

Mix this paste with the ragi-curd mixture. Add salt, sesame seeds and carom seeds to it and mix well.

Boil water in a pan and add sandige batter to it. Cook till it thickens.

Next, make sandiges on a plastic sheet and keep them for drying in the sun for 3-4 days.

Deep-fry the ragi sandige.

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.

Top the deep-fried ragi sandige with sundal and serve.

Ragi Sandige is a nutritious and easy-to-make dish. This savoury sundried dish is unique in taste and texture.

It is made from Ragi or Finger Millet. Ragi is known as a super grain as it is densely packed dietary fibres, complex carbs, proteins and a host of other nutrients. It is actually a staple in Karnataka. Several dishes in Karnataka cuisine include ragi.

One such dish is Ragi Sandige. This sundried delicacy is crunchy and crispy. They can perk up any meal, such as curd rice or rasam rice.

Ragi Sandige

Ajay Chopra

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