Saivam (Veg)
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Saivam (Veg)
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Ragi Vadai
ராகி வடை
By Ganesan Kannan
45 mins Serves 3 Medium Chettinad
4.8Editor's Rating
Crisp golden ragi vadai with a soft centre, ground coarse the traditional way and fried fresh — the classic Tamil Nadu tea-time treat.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Grind the soaked base coarsely without adding much water — the batter must be thick.
- 2
Mix in onion, chillies, ginger, curry leaves, cumin, coriander and salt.
- 3
Wet your palm, shape a ball, flatten it and make a hole in the centre with your thumb.
- 4
Slide into hot oil and deep fry on medium flame until golden and crisp on both sides.
- 5
Drain on paper and serve hot with coconut chutney or sambar.
சமையல் குறிப்பு
மாவு கரைந்தால் அரிசி மாவு சேர்க்கவும்; தண்ணீர் சேர்க்க வேண்டாம்.
If the batter turns runny, add a spoon of rice flour — never more water.
Nutrition (per serving)
- Calories: 216 kcal
- Protein: 8 g
- Carbs: 30 g
- Fat: 11 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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