Ragi Vada

This is my favourite. However these days I have refined from eating fried stuff.. Today I gave in for my craving. Even if you are strict on your diet you can still have cheat day right?. This vada is purely made up of ragi which is high in iron. My 2nd son and my husband loves the grain. However my first son is not a big fan of it. so I thought he might like this one as he is going thro' teenage cravings for the fried food. But still he didn't like it.. Rest of us couldn't resist. You can see in the photos too they cannot even wait for my photo taking to be finished


Ragi flour - 2 cup
Dry Red Chillies -2-3 (cut into small pieces)
Onion - 5 tablespoon (finely chopped)
Curry leaves - 2 tablespoon (finely chopped)
Mustard seeds - 1/4 teaspoon
Urad dhal - 2 teaspoon
Bengal Gram Dhal - 1 teaspoon
Tamarind - marble size ball (soak it and take tamarind juice)
Oil - 3 tablespoons
Salt per taste
Oil to deep fry


Heat 1 1/2 tablespoon of oil. When Oil is hot add mustard seeds. When it start to pops up add urad dhal, bengal gram dhal and curry leaves and fry till it is brown in color.
Add onion and fry till it is translucent ( I forgot so I fried separately and added to the water)
Add tamarind juice and 2 cup water (You need about 2 1/4 to 2 1/2 cup of water and tamarind juice together). Add salt. Let it boil 
When it is boiling add ragi flour. Switch it off flame. And mix the flour well. And when it is bit cool down use your hand and make to it to smooth dough. If water not enough heat the hot water to add. Apply another tablespoon of oil around the dough and keep it aside for 10 - 15 mins

Make equal size balls (each ball up to small lemon size). Take the plastic cover apply oil on the top of the cover and use the hand to spread the dough into flat round shape. Put the hole in the middle.

Heat the oil in the kada (enough to deep fry) Fry the vada till the "shhhh"sound goes off. 
This can be eaten alone or with coconut chutney. This can last for 2-3 days