Crispy Millet Buttermilk Chilies – A Nutritious Delight

Millet Majjiga Mirapakayalu is a creative and healthy twist on a traditional South Indian snack—Majjiga Mirapakayalu (buttermilk-soaked and sun-dried green chilies, later deep-fried for serving). In this variation, millets are used as an ingredient to enhance both nutrition and texture.

Ingredients:

• Green chilies (medium-sized, slit)
• Thick buttermilk (curd + water)
• Salt (to taste)
• Millet flour (e.g., jowar, bajra, or ragi)
• Optional spices: cumin, asafoetida, turmeric

Preparation Steps:

1. Soaking: Slit green chilies and soak them in salted buttermilk for 2–3 days (keep refrigerated if weather is too hot).
2. Coating: Mix millet flour with a bit of the soaked buttermilk to make a thin batter. Coat the soaked chilies with this batter.
3. Drying: Lay the chilies under the sun until they are fully dried (usually 2–4 days).
4. Storing: Store in an airtight container once fully dry.
5. Frying: When ready to eat, deep-fry the dried chilies until crisp. Serve with rice, curd rice, or khichdi.