Ragi Murungai Keerai Vadai | kezhvaragu keerai vadai | Healthy Finger Millet Fritters With DrumStick Leaves

Crispy to chomp, yummy to munch a perfect healthy guilt free snack for your beloved family. A snack made of ragi / finger millet and drumstick leaves.



This recipe is from my Amma.... She use to make this as evening snack during our weekend holidays. I love the way she makes this delicious snack with added nutrients such as ragi, drumstick, peanuts. Probably I can say it as a  traditional recipe comes through generation.  We use to munch with all  family membebs at home with a nice chit chat. Off course with a cup of hot tea. 

The combination of ragi with drumstick leaves gives you a good source of calcium and iron. Ragi in turn act as a best body cooling agent and also helps in weight management. Drumstick leaves are good for stronger bones. A real guilt free snack for all age group, even a diabetic can eat without any hesitation. 

This recipe gives a good crispy  texture outside and crunchy to chomp, thats make you to feel the flavour of drumstick leaves blended with ragi. The unique taste of peanut powder makes this dish a real hit at your home. 


Preparation & Cooking Tiime : 30 Minutes

YIELD : 18 - 20 Minutes

Ingredients:

Ragi / Finger Millet Flour - 2 cups( available in all supermarkets)
Rice Flour - 2 tbsp(optional)
Drum Stick leaves - 1 1/2 - 2 cups
Onion - 1 large finely chopped
Chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Peanut powder - 2 tbsp
Water - 1 1/2 cups
Asafoetida / Hing - 1tsp
Salt To Taste
Oil For Frying

* Rice flour is used to give crispiness to the vadai.
*Roast peanut, peel skin and coarsely powder.



Method:

  1. Wash and pat dry drum stick leaves in a clean kitchen towel.
  2. Sift both flour together to remove impurities. Mix all dry ingredients with onion, drum stick leaves except oil. Make well in the center and add water little by little to make stiff dough.
  3. Cover with wet kitchen towel for 5-10 minutes (if possible). Now divide the dough into 18 equal portions. Press in polythene sheets with hands and give a circular shape with a hole in between pressed using index finger as shown in the above picture.( grease oil / water to the sheet and hand once a while to avoid stickiness)
  4. Heat a fry pan with oil sufficient for shallow fry. Place the vada one by one and fry both sides until crisp and golden. Drain is tissues to remove excess oil if needed. Fry all vada in batches.
  5. Serve with onion chutney or have it simply as such to taste its whole flavour.

Note:

  • You can substitute with freshly  chopped mint or corinader leaves, if you unavailable of drumstick leaves.
  • Add water little by little and knead to firm dough, the end result - dough should not be sticky to hand.
  • To reduce oil consumption, even you can cook on flat pan with little oil applied over the surface.
  • For homemade ragi flour, buy whole ragi / millet, clean and pat dry under sun shine/ roast and grind to smooth powder. Cool and store in air tight container. This can be preserved for many months.

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