As I said in my earlier posts, I asked my aayi to make as many different types of sun dried items as possible. So every weekend we did some vadis/papads, weekends because I wanted to see how she makes them and also take all pictures. If she had stayed here for few more days, I could have written a book on sun dried items ;).
Nanchne(Konkani) or ragi(Kannada) is finger millet. I had helped my neighbor (whom I called mami), in spreading these, when I was a kid. After that, though I tasted these many times, I had never actually got into making these myself.
We made these with the ready made ragi flour, so these were very easy to make. Only problem was, these vadis shrink a lot when dried. Even though we were careful about the salt, the ready vadis became slightly salty. But these were very crispy, had great taste of sesame seeds in the background.
1 cup ragi(finger millet) flour
5 cups water
3 tea spn chili powder
2 tea spn sesame seeds (til)
1/4 tea spn asafoetida powder
Mix ragi flour and water and cook it on a medium flame mixing continuously. Add chili powder, salt and keep mixing till the mixture is cooked. It should be of a consistency of thick dosa batter.
Let it cool to room temperature, add asafoetida powder, sesame seeds.
Spread a plastic paper under hot sun. Sprinkle a handful of water on it and then spread small vadis.
Dry it for 2-3 days till they are completely dried and are very crispy.
Cool them to room temperature and store in an air tight container. When required, deep fry them in oil (or microwave them in a single layer for 1min) and serve.
PS: When the vadis are dried, they become tiny and usually become salty if you add salt according to the batter volume. So keep in mind to add less salt than normal.
Traditionally whole ragi is soaked in water for overnight, ground to a smooth paste. Then it is strained using a cloth to remove any skins and other steps are followed like above.
Some people make a little hard dough and then press it in chakli press like normal chaklis, then, dry them under hot sun.