Ragi Flour Fryums / Kelvaragu Vadam / Ragi Vadam

     I have already posted tow vathal recipes. Since I am a big fan of millet, I tried vadams / Fryums with Ragi. Ragi Fryums / Vadams came out well and was really tasty. Don’t miss it. 

Full Video:

Ingredients:

Ragi Flour	½ cup
Rice Flour	2 tbsp
Cumin Seeds	1 tsp
Green Chilli Paste	As required
Asafoedita / Hing	¼ tsp
Salt	As required
Water	As required
Finely Chopped Onion (optional)	¼ cup

Procedure:

1.  In a wide bowl, add 1 cup of water, salt and green chilli paste. Mix them gently.

2. Then add ragi flour and rice flour. Mix them well without lumps with wire whisk or ladle.

3. Add cumin seeds and hing. Mix them well and keep it aside.

4. Heat 2 cups of water in a thick bottom vessel. Bring it into boil. Now add the flour mixture (from 3) slowly.

5. Cook this mixture till it become thick. Frequently mix the mixture with ladle. Otherwise the mixture will stick with the bottom of the vessel.

6. Now the mixture becomes thick and shiny, wet your fingers with water and immediately touch the paste. The paste does not stick with the finger is right consistency. Switch off the flame and allow it to cool down.

7. If you want to make onion ragi vadagam, divide the paste into two halves. Add finely chopped onion with one half of the paste and mix them well. Now onion ragi fryum paste is ready.

8. Place a cloth or plastic sheet on the plate or floor where you get sun light. Wet your fingers with water then take the paste. Now make small balls from the paste (see the video).

9. Keep it under direct sunlight till they become crisp. This will take 3-4 days or depends on the size of the balls and the sun light.

10. Then remove them from the sheet and store it in a air tight container.

11. Heat the oil in a pan, add ragi Fryums (from 10) and fry till it become crisp. Drain the oil and use.

      Healthy and yummy Ragi Flour Fryums / Kelvaragu maavu vadagam is ready!

Note:

1. Adjust the chilli level and salt according to your taste.

2. Reduce or increase the quantity according to your preparation.

3. Addition of onion is your choice.