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| RAGI VADAI |
Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack. This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
My husband loves this Ragi Vadai. He always says that a street vendor sells these Ragi Vadai near his college. Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts. I immediately cooked up Ragi Vadai.
You can literally call this recipe - a Vadai/Pakoda. The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour. This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.
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Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes
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HOW TO MAKE RAGI VADAI
INGREDIENTS :
Ragi Flour - 1 CupRoasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn
To Deep Fry :
OilMETHOD :
- In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
- In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
- Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
- Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
- Pour in the Hot Oil to the above & Mix well.
- Sprinkle a little bit of Water, just enough to moisten up the flour mix.
- Loosely knead the flour into a stiff dough.
- Heat Oil in a Deep pan, allow the oil to smoke-off.
- Reduce the flame to Medium.
- Shape small flat Vadais out of the Ragi Dough.
- Carefully drop few Ragi Vadais at a time into the hot oil.
- Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
- Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
- Once done, remove the Ragi Vadais from Oil with a slotted spoon.
- Drain the Ragi Vadai on a Paper Towel.
- Serve Ragi Vadai hot as such or with any Chutney of your choice.
- Ragi Vadai goes well with Hot Tea/Coffee.
NOTES :
- The dough for Ragi Vadai should neither be too wet nor dry.
- Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
- Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.
