This week was absolutely crazy !! My summer condiment preparations were at the peak with fryums and pickles along with routine mountain high load of work. The March month has set off with kids final exams and summer preparations. So you find me running all around which is very obvious for a food blogger, you know that well because you are so wonderful like that. Before even beginning with fryums, I had few dozens of tender mangoes which had to be cleaned and cubed. So it took almost an hour from cutting the mangoes to keeping them covered in brine. Prior to that cleaning, wiping and drying them out had been tedious, taking almost half of my day. Next, finger millet fryums was in the pipeline which took almost 3 days in a row. So in a nutshell, SUMMER food stuff that lasts longer takes longer to prepare also.
Finger millet was in my to-do list since last year. Yes, I said YEAR, because I make such stuff when SUMMER just begins and temperature is just right. Here in UAE, though we get to face bright SUN almost 8 months of the year, not all months are suitable for making such summer food condiments. High temperature doesn’t let us do much cooking. Much has been ranted about summer food, now let me turn towards finger millet fryums recipe.
This fryum is very simple as we are using finger millet flour. This flour makes a batter in buttermilk which then cooking in enough water. You can throw in the spices of your choice and like cumin, green chilly, sesame seeds, salt and cook till it thickens. This batter spooned in like a fryum makes perfect summer food stuff. I would advice to spoon in a tbsp of batter for individual fryum. Because after drying up under SUN for 3 days, the size shrinks a bit. So if you plan it this summer, let me know, I will have a sneak peak.