In this article we can see how to prepare Tamil Nadu Style Ragi Vadai. Ragi is a healthy ingredient which is rich in iron.
Ragi Flour - 1 Cup
Onion (Finely Chopped) - 1 Cup
Curry Leaves - 1 Bunch
Coriander Leaves - 2 or 3 Bunches
Green Chilli - 2 Nos. (Finely Chopped)
Pepper Powder - 1/2 Tea Spoon
Salt - To Taste
First take a dry pan and keep it in medium flame. Add Ragi powder in it and fry it until you get good flavor from it. The smell from it is the only sign to find out that the Ragi flour has got fried.
We can prepare the ragi vadai without frying the ragi flour. But it will not taste that good. If you need the ultimate touch of a specialists Ragi Vadai you must fry it before preparing. So now we have fried the Ragi flour. Transfer it to a wide bowl.
Now take the same pan and add a tea spoon of oil in it. Put finely chopped onion in it and fry until it turns golden brown. After that add finely chopped green chillies, curry leaves and coriander leaves to it and saute it for some time.
In this add pepper powder and required amount of salt. Mix it very well and shut off the flame.
Add these ingredients to the fried Ragi flour and add very little water. Blend all the ingredients well and make it like chapthi dough. Then apply oil in your hand and make it into small balls like which you make for chapathi. After that take a plantain leaf and apply oil in it. Keep a Ragi ball and press it with your palm. Similar way press all Ragi balls and keep it ready for frying.
Now take a deep pan and pour some oil in it for frying Ragi vadai.
Heat the oil well and start putting them one by one. Keep the gas in medium flame so that our Tamil Nadu Style Ragi Vadai is fried evenly.
Let the Ragi Vadai to fry on one side and then flap it to the other side and fry it.
Once the Tamil Nadu Style Ragi Vadai is fried transfer it to a serving plate and serve it hot along with any chutneys. It will be a very healthy snack for your whole family. If you want to avoid more oil, instead of deep frying in oil, you can fry it in a dosa pan with just one or two spoons of oil.
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| Spicy Ragi Vada Recipe Tamil Nadu Style Snack |
Ingredients Required to prepare Tamil Nadu Style Spicy Ragi Vadai
Ragi Flour - 1 Cup
Onion (Finely Chopped) - 1 Cup
Curry Leaves - 1 Bunch
Coriander Leaves - 2 or 3 Bunches
Green Chilli - 2 Nos. (Finely Chopped)
Pepper Powder - 1/2 Tea Spoon
Salt - To Taste
How to prepare Tamil Nadu Style Spicy Ragi Vada
First take a dry pan and keep it in medium flame. Add Ragi powder in it and fry it until you get good flavor from it. The smell from it is the only sign to find out that the Ragi flour has got fried.
We can prepare the ragi vadai without frying the ragi flour. But it will not taste that good. If you need the ultimate touch of a specialists Ragi Vadai you must fry it before preparing. So now we have fried the Ragi flour. Transfer it to a wide bowl.
Now take the same pan and add a tea spoon of oil in it. Put finely chopped onion in it and fry until it turns golden brown. After that add finely chopped green chillies, curry leaves and coriander leaves to it and saute it for some time.
In this add pepper powder and required amount of salt. Mix it very well and shut off the flame.
Add these ingredients to the fried Ragi flour and add very little water. Blend all the ingredients well and make it like chapthi dough. Then apply oil in your hand and make it into small balls like which you make for chapathi. After that take a plantain leaf and apply oil in it. Keep a Ragi ball and press it with your palm. Similar way press all Ragi balls and keep it ready for frying.
Now take a deep pan and pour some oil in it for frying Ragi vadai.
Heat the oil well and start putting them one by one. Keep the gas in medium flame so that our Tamil Nadu Style Ragi Vadai is fried evenly.
Let the Ragi Vadai to fry on one side and then flap it to the other side and fry it.
Once the Tamil Nadu Style Ragi Vadai is fried transfer it to a serving plate and serve it hot along with any chutneys. It will be a very healthy snack for your whole family. If you want to avoid more oil, instead of deep frying in oil, you can fry it in a dosa pan with just one or two spoons of oil.
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