Finger Millet is known as Ragi in Tamil. Ragi Pakora is crispiest and crunchiest snack and highly preferred during rainy days. It is a great combo with all one pot meals. It is the perfect match with hot Tea.
How to make?
Ingredients what we need:
Finger millet flour 250 g
Fried gram 100 g to be powdered
Cumin seeds 1 tsp
Asafoetida one pinch
Coriander greens a fistful
Unsalted butter one tablespoon
Bellary onions 2 pcs finely chopped
Green Chillies 3 pcs
Curry leaves fresh 20 pcs
Ginger grated 1 Tsp
Fennel seeds 1 Tsp
Cooking Soda 1/4 Tsp
Salt 3/4 Tsp
Oil to fry about 400 ml
Procedure:
Cooking Time 10 minutes
Yield: 4 servings.
In a mixing bowl, add finger millet flour,.
Grind the fried gram to a fine powder and transfer the fried gram flour into the bowl..
Add salt, cooking soda. asafoetida.
Mix the dry ingredients well.
Add unsalted butter and mix again.
Grind the green chillies and curry leaves to a coarse paste.
Add to the mixing bowl contents
Add water little by little and knead gently.
Rub the cumin seeds and add to the mix.
Add onion bits and knead again to combine together.
Add Fried gram and coriander greens
Knead well and bring all the ingredients together to a mass.
Heat the oil on a medium heat to a deep-frying temperature
Pinch a rough portion and press gently with thumb and drop carefully into the hot oil.
Allow deep-frying until the oil bubbles subside.
Take off the pakodas and place them on oil absorbent tissue paper.
Repeat the same process for the remaining dough.
An addictive crunchy snack for the rainy tea time. This is a traditional savoury of Kongu Cusine.
How to make?
Ingredients what we need:
Finger millet flour 250 g
Fried gram 100 g to be powdered
Cumin seeds 1 tsp
Asafoetida one pinch
Coriander greens a fistful
Unsalted butter one tablespoon
Bellary onions 2 pcs finely chopped
Green Chillies 3 pcs
Curry leaves fresh 20 pcs
Ginger grated 1 Tsp
Fennel seeds 1 Tsp
Cooking Soda 1/4 Tsp
Salt 3/4 Tsp
Oil to fry about 400 ml
Procedure:
Cooking Time 10 minutes
Yield: 4 servings.
In a mixing bowl, add finger millet flour,.
Grind the fried gram to a fine powder and transfer the fried gram flour into the bowl..
Add salt, cooking soda. asafoetida.
Mix the dry ingredients well.
Add unsalted butter and mix again.
Grind the green chillies and curry leaves to a coarse paste.
Add to the mixing bowl contents
Add water little by little and knead gently.
Rub the cumin seeds and add to the mix.
Add onion bits and knead again to combine together.
Add Fried gram and coriander greens
Knead well and bring all the ingredients together to a mass.
Heat the oil on a medium heat to a deep-frying temperature
Pinch a rough portion and press gently with thumb and drop carefully into the hot oil.
Allow deep-frying until the oil bubbles subside.
Take off the pakodas and place them on oil absorbent tissue paper.
Repeat the same process for the remaining dough.
An addictive crunchy snack for the rainy tea time. This is a traditional savoury of Kongu Cusine.
No comments:
Post a Comment