Ragi Vadas Recipe

Cooking Directions

• STEP 1.In a bowl, mix ragi flour, finely chopped onions, green chilies, coriander leaves, ginger, cumin seeds, salt, and water to form a thick batter.
• STEP 2.Heat oil in a deep pan for frying.
• STEP 3.Take small portions of the batter and shape them into small rounds or vadas.
• STEP 4.Gently drop the vadas into the hot oil and fry until they turn golden brown and crispy.
• STEP 5.Remove the vadas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with coconut chutney or sambar.

Cooking Tips

• Add water gradually to the batter to achieve the right consistency.
• Make sure the oil is hot enough before frying the vadas to ensure they cook evenly.
• You can add grated carrots or chopped spinach to the batter for added nutrition and flavor.

Storage and Serving

• Ragi Vadas are best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or microwave before serving.