Sunday, April 28, 2013

Ragi Valaithandu ( Plantain stem ) Pakoda

  Ragi is the finger millet , which is a wonderful grain which is used from the ancient days . Nowadays its usage as well production is reduced.

 Ragi is a rich source of iron and is especially good for young girls health as it is also a good source of calcium.
 Plantain stem is used in India in making stir fry , salad and in curries. It is good source of fiber and helps in reducing the kidney stone formation. We must include these wonderful ingredients in our food to be healthy.
  I made this pakoda for a evening munch , I don’t how it will taste before having it , as I was making it for the first time. It was delicious and crispy.

Requirement :
Ragi flour – 2 cup
Wheat flour – 1 cup
Chopped onion – 2
Curry leaves – 3 sprig
Chopped plantain stem – ¾ cup
Chopped green chillies – 6
Cumin seeds – ½ tsp
Salt as requird
Oil for frying

Method :
Green chillies can be grounded and add into the flour , I used it as chopped.
 Cumin gives a flavor to the pakoda.
In a bowl , mix the flours and salt together.
Add in the chopped onion , green chillies , cumin seeds , curry leaves and mix well.
Now , add the required water and mix well , it make the batter to the required consistency that is off pouring consistency.
Heat the oil in a pan.
When the oil is hot , pour  small spoon full of batter into hot oil , to make small dumplings . Repeat for the whole batter.
Deep fry on both sides and take out.
Let the oil drain and serve.

Ragi valaithanthu pakoda is ready to serve.
Serve with coconut chutney.