Take finger millet flour and buttermilk in a container and mix the flour well such that there are no lumps.

Next add half cup of water to it and mix again to make thin batter. Set it aside. Take green chillies, cumin seeds and asafoetida in a mixer, grind to make coarse paste.

Heat 2 cups of water in a pan and bring it to rolling boil. Next add salt and ground green chilly puree. Let it boil for couple of minutes.

Now include finger millet plus buttermilk batter to the pan, Keep stirring constantly and ensure no lumps are formed.

When flour gets cooked and the mixture thickens, inlude sesame seeds and switch off the flame. Now the fryum batter is ready.

On a clean cotton cloth pour a spoonful of this batter at equal distance. Continue this step till you are done with the batter. Let these fryums dry under SUN for a day.

Then sprinkle water generously behind the cloth, so that you can peel off the fryums from cloth. After peeling dry these fryums again for two more days or till they turn crisp and moisture free.

Finger millet fryums are ready which can be stored in a airtight container for a year. You can deep fry them as and when required and pair with rice-rasam.

Finger millet flour to water ratio is 1:6 cups, I have halved the quantity here.

Ypu can add some coriander and curry leaves to grind along with green chillies. They enhance the taste of fryum.

You can replace green chillies by red ones too. In that case the color of the fryum differs.

You can use little sour buttermilk to balance all tastes in fryum.

I prefer cotton cloth to Sun dry the fryums than plastic sheet. You can use either cloth or plastic sheer according to your preference.