32 RAGI VADA

Ragi/Finger millet/Kezhvaragu - vada/vade


Ragi flour(finger millet flour)- 2 cups
Onion - 1 big chopped fine
Red chillies - 3
Ginger - 1 inch piece( chopped fine or grated)
Cumin seeds - 1 tsp
Pepper corns - 5 or 6
Curry leaves - chopped or broken into small pieces
Salt as needed
Oil for frying

Grind red chillies with cumin seeds and pepper corns with very little water to a fine paste.


Take flour in a bowl. Add chopped onions, salt, ginger, curry leaves and mix well. Add the ground paste and keep mixing to form a thick dough consistency. Stop if not needed more or add in water to mix.


Heat oil for deep frying. Take a small lime size of mixture and press as thin as possible. Use a cloth or paper towel( I used the paper towels) so the excess water retains in it and you can also good shape. Gently lift out the shaped ones and drop in the hot oil. Fry till crisp and serve.

This is one of my grandma's recipe. She always prefers to make either pakoda or vada when mom is in no mood to cook a evening snack back home.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.

Also sending the below entries for the same event.

Ragi Murukku

Ragi Kai Suttu Murukku

Ragi Pakoda

Ragi Dosa

Ragi Biscuit

Ragi Balls