Ragi pakoda recipe |kongunad ragi onion pakoda recipe with step by step photos and video recipe. simple, easy and quick snacks recipe with finger millet flour also known as ragi/kezhvaragu.
to be frank am not that attracted towards millet for the reason and assumption that it is not as tasty as our usual staples. but for some reason, i always think of finding a better solution to make these millets very much tastier.
I once had this ragi pakoda from a friends place in bangalore. my friends mom as soon as she saw our heads, went to kitchen and made this super yummy ragi pakoda/ragi vada with lot of onions, coriander, ginger, gram flour and rice flour.
she made it so quick and it was not all like the usual ragi taste and i loved it. i always buy ragi at home for my kid to make ragi koozh. but now that he has lost interest in ragi. i thought of including it in some or the other way as its must especially for children as its rich in fiber and calcium (for strong bones)
Ragi pakoda recipe
Ragi onion pakoda recipe
- 2 medium onion – finely chopped
- 1/2 tsp green chilli – chopped
- 1 sprig curry leaves – chopped
- 1 inch ginger – chopped
- 1 tbsp chana dal – soaked in water for 15 minutes
- 1 tbsp peanuts – crushed
- 1/2 tsp turmeric powder
- 3 tbsp coriander leaves – chopped
- salt to taste
- 1/2 cup ragi flour
- 1/4 cup gram flour
- 3 tbsp rice flour
- 1 tbsp hot oil
- oil – for deep frying
- mix all the ingredients together except oil.
- add 1 tbsp hot oil into it. also add water little at a time and make a thick dough.
- it should form shape easily.
- make tiny balls or pinch drop in medium hot oil.
- keep turning sides and fry until brown and crisp.
- stain it to a paper towel. serve hot with tomato sauce.
kongunad ragi onion pakoda recipe
1.get all your ingredients for the pakoda ready. soak the chana dal in water for 15 minutes. crush the peanuts coarsely in mortar pestle. finely chop onions, green chillies, ginger, coriander and curry leaves.
2. add salt and mix everything together
3. further add 1 tbsp hot oil and water little at a time and start mixing it to a thick dough.
4. it should be like in this pic. it should be formed to a shape easily. else it may split when dropped in oil.
5. i like making tiny balls out of it. but usually it is pinch dropped. take a big portion of dough and pinch little at a time in the medium hot oil. oil has to be medium hot. if it is too hot the pakodas turn brown quickly but inside will be uncooked. if it is not hot then it will cook for longer and will not be crispy. fry on all sides until brown and crisp. strain it to a paper towel.
serve hot with tomato sauce.