South Indian Samayal

Ingredients: 1 Cup of Ragi Flour 1 Cup of Chopped Small Onion 5-6 Chopped Green Chillies Few Chopped Curry Leaves Salt as per the requirement Oil to Fry Preparation: Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter. Heat oil in a pan Drop the small portions of ragi mixture to oil and deep fry it (till it become crispy) Repeat the procedure for the remaining mixture Now serve the hot Ragi Pakoda Important Note: To make soft & crispy pakoda, the mixture place the important role The mixture should not be watery or too dry

Ingredients: 1 Cup of Finger Millet Flour (Ragi) 1/4 Cup of Urad Dal 1/4 Cup of Rice (Idly Rice) 2 Table Spoon of Fenugreek (Methi Seeds) 3 Cups of Water Salt as per the requirement Preparation: Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours Similarly Soak rice separately in the water for the same duration After the due time, filter the water and grind the rice to make a smooth rice paste similarly grind the urad dal / fenugreek to make a smooth paste Place finger millet flour in a cup and add required amount of water to make smooth paste Mix all the pastes together with required amount of salt Keep them aside for 7 to 9 hours Pour some required amount of water and mix it for 1 minute Heat the non stick tawa for 2 minutes Then, pour the mixed paste (batter) into the center of the tawa and spread this paste within the pan, add 2 table spoon of oil around the poured paste, cook it for 2 minutes. Turn it using a spoon cook it for 1 minute ...