Thursday, 16 July 2015


Finger millet is loaded with enriched protein, iron, calcium, pottassium and high profile amino acids. This millet is our authentic food in our regions traditionally.

We are going to make raagi pakoda now.


Raagi flour/finger millet flour two cups
fried gram powder 3/4 cup
Asafoetida one pinch
shallots finely chopped one cup
green chillies finely chopped three
curryleaves finely chopped one cup
coriander leaves finely chopped one cup
ginger minced one tablespoon
butter one teaspoon
cooking soda half teaspoon
salt as needed
cooking oil to deep fry
water one and half cup

Procedure with step by step images:

Mix Finger millet flour, fried gram powder, salt required, cooking soda and asafoetida in a dry bowl.

Add water little by little to knead a non sticky dough. Add butter and knead.

Add onions, ginger,green chillies, curry leaves and coriander leaves.

Mix well. set aside for five minutes.

Heat the cooking oil to the temperature of deepfry in a pan.

Drop the irregular pieces of the dough by pressing the piece gently into flat texture.

Allow them to deep fry. The onion pieces get golden brown colour. That is the perfect time to take out fritters from the hot oil.

Do all the dough in several batches to deep fry in the same method.

Drain the oil and store in a dry bowl.

This snack is healthy, crunchy and tasty. A very easy and instant preparing snack.

Just try and give this dish to your family members as a crispy snack in the monsoon evenings. They will love to eat and appreciate your cooking delight..!!!!
Enjoy with tea...:)

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