Ragi vada | Finger millet vada | Kezhvaragu vadai-How to make-Step by step photos

Cuisine Style: India | Preparation & Cooking Time: 25 minutes | To Serve: 3 | Take with: Green chutney, Tomato chilli sauce, coconut chutney | Type: Snacks

Ingredients

• Ragi– 1 cup
• Onion – 1 [finely chopped]
• Green chiili- 1
• Ginger – 2 tbsp [chopped] or ½ inch piece
• Fennel seeds – 1 tbsp
• Coriander leaves – 3 springs or 4 tbsp [finely chopped]
• Curry leaves – 3 springs or 4 tbsp [finely chopped]
• Gram flour – 1/4 cup
• Hing – 1/4 tsp
• Poha –1/4 cup
• Salt to taste
• Oil for deep frying [ground nut oil or sunflower oil]

Preparation Method

• In a bowl add ragi flour, onion, green chilli, curry leaves, hing, ginger, coriander leaves, poha, red chilli powder, fennel, gram flour, mix well.
• Divide the mixture into equal size balls then flatten & shape vada.
• Heat enough oil in a pan, dop raw ragi vada, deep fry both sides till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tea or coffee.

How to make Ragi vada-Stepwise pictures

Add ragi flour, onion, gigner,green chilli, coriander, curry leaves, salt, mix well

Add fennel, red chilli powder, gram flour mix well

Add hing[perungayam]

Add poha

Mix well, make smooth dough

Divide the dough into equal size balls, flatten

Heat oil, drop it, Deep fry till crisp and golden brown

Now its ready, remove it from oil

Drain on absorbetn paper

Crispy ragi vada ready, serve hot with tea or coffe

Finger millet vada, kezhvaragu vadai