Friday, April 16, 2010

Ragi-onion Pakoda & Vada

Group I

  • Oil for deep frying 

Group II

  • Ragi Flour - 1 cup (235 ml)
  • Onion - 1 big size (chopped) 
  • Roasted channa dal/ pottukadalai/ roasted gram - 1 tbsp 
  • Green chillies - 3-4 (chopped) 
  • Red chillies - 2 (halved) 
  • Curry leaves - 2 sprig (chopped) 
  • Garlic - 5 (grated) 
  • Ginger - 1 inch (grated) 
  • Coriander leaves - 2 tbsp 
  • Butter - 1 tsp 
  • Salt


  • Mix all the group II ingredients together with less water & keep it aside for 20 minutes. 
  • Heat the oil & drop the mixture, in the form of small pieces. 
  • Fry them in batches, till it becomes light & crispy.

Variation - Ragi vadas can also be prepared using the same mixture.Take some prepared mixture & make medium sized ball. Now flatten the ball to bring it to flat round shape. Deep fry the vadas till it becomes crispy.

Tips for the recipe - (For pakoda) If you add more water pakoda may not turn out crispy. So add less water & fry testing few pieces. If they are very hard than add little more water (1 tbsp at a time) & then fry again.

(For Vada) Apply some oil on your palm so that you can flatten the vada easily. vada are not as crispy as the pakodas. 

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