Ragi Pakoda, Kongunad Special Ragi Pakoda Recipe

Recipe for crispy Ragi Pakoda. A Kongunad special recipe made with Ragi, peanut and veggies. A perfect snack for tea time. Ragi Pakoda recipe with step by step pictures.

Ragi Pakoda is a very special recipe that’s made in almost all the households in the kongunad region for evening snack. A little peanut powder is added to make it light and rich. The pakoda will be very hard and gummy without the peanut powder. So be sure to add the peanut powder. It is one of our house favorite recipe. Here is how to do it.

Here is the video of the recipe:

Take a mixie and add in the roasted peanuts and roasted fried gram (pottukadalai). Grind it to a coarse powder. Set aside.

Take a bowl and add in the Ragi flour and the ground powder. Add in a teaspoon of oil and mix well to combine.

Add in the salt and the veggies. Mix well with hands.

Sprinkle with water. Be cautious not to add too much water. Just sprinkle water and start mixing.

Add water little by little and mix until all the flour is moistened.

The dough should not be too wet. It should be just moistened and not dry.

If you take a small piece of dough and press in your palm, you should be able to form a ball. The dough is ready.

Heat oil in a kadai until medium hot. Add a small piece of the dough to check if the oil is ready. The oil is ready if the dough floats immediately to the top. If not wait for a minute more. Add in small pieces of the dough to the oil when the oil is ready. Cook on a medium flame for 2-3 minutes.

Remove and drain the pakoda on a paper towel. Serve hot.

5.0 from 3 reviews

Ragi Pakoda, Kongunad Special Ragi Pakoda Recipe

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for crispy Ragi Pakoda. A Kongunad special recipe made with Ragi, peanut and veggies. A perfect snack for tea time. Ragi Pakoda recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 1 cup ragi flour
• ¼ cup roasted peanuts
• 2 tablespoon fried gram (pottukadalai)
• 1 teaspoon sesame oil (Indian gingely oil)
• ½ teaspoon salt
• 1 onion, finely chopped
• 2 green chillies, finely chopped
• 1 sprig curry leaves, finely chopped
• 3-4 sprigs coriander leaves, finely chopped
• vegetable oil / sunflower oil to fry

Instructions

1. Take a mixie and add in the roasted peanuts and roasted fried gram. Grind it to a coarse powder. Set aside.
2. Take a bowl and add in the Ragi flour and the ground powder. Add in a teaspoon of oil and mix well to combine.
3. Add in the salt and the veggies. Mix well with hands.
4. Sprinkle with water. Be cautious not to add too much water. Just sprinkle water and start mixing.
5. Add water little by little and mix until all the flour is moistened.
6. The dough should not be too wet. It should be just moistened and not dry.
7. If you take a small piece of dough and press in your palm, you should be able to form a ball. The dough is ready.
8. Heat oil in a kadai until medium hot. Add a small piece of the dough to check if the oil is ready. The oil is ready if the dough floats immediately to the top. If not wait for a minute more. Add in small pieces of the dough to the oil when the oil is ready. Cook on a medium flame for 2-3 minutes.
9. Remove and drain the pakoda on a paper towel. Serve hot.

3.5.3229