Ingredients with Measurements:
- 1 cup ragi flour
- 1/2 cup chana dal (split Bengal gram)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep-frying pan
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. Soak the chana dal in water for 2-3 hours. Drain the water and grind the dal coarsely in a mixer grinder.
2. In a mixing bowl, add the ground chana dal, ragi flour, chopped onion, green chilies, coriander leaves, cumin seeds, fennel seeds, turmeric powder, and salt. Mix well.
3. Add water little by little and knead the mixture into a smooth dough.
4. Heat oil in a deep-frying pan on medium heat.
5. Take a small portion of the dough and shape it into a small ball. Flatten it slightly and make a hole in the center.
6. Gently drop the vada into the hot oil and fry until golden brown on both sides.
7. Remove the vada from the oil using a slotted spoon and place it on a paper towel to remove excess oil.
8. Repeat the process with the remaining dough.
9. Serve hot with coconut chutney or tomato ketchup.
- Time:
Preparation time: 3 hours (including soaking time)
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 80 per vada
- Fat: 3g
- Carbohydrates: 11g
- Protein: 3g
Substitutions for ingredients:
- Ragi flour can be substituted with wheat flour or rice flour.
- Chana dal can be substituted with any other lentil or bean.
Variations:
- Add grated coconut or chopped spinach to the dough for a different flavor.
- Add ginger-garlic paste for a spicy kick.
- Add grated carrot or beetroot for a colorful twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas.
- Do not overcrowd the pan while frying.
- If the dough is too dry, add more water. If it is too wet, add more flour.
Storage instructions:
- Ragi parippu vada can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the vadas in a microwave or oven until warm.
Presentation ideas:
- Serve the vadas on a plate with a side of coconut chutney and garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Coconut chutney
- Tomato ketchup
Suggested side dishes:
- Sambar
- Rasam
- Curd rice
Troubleshooting advice:
- If the vadas are too hard, add more water to the dough.
- If the vadas are too soft, add more flour to the dough.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the vadas.
- Use clean and dry utensils while preparing the dough.
Food history:
- Ragi parippu vada is a popular snack in South India, especially in Kerala.
Flavor profiles:
- The vadas have a crunchy exterior and a soft, savory interior with a hint of spice.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian