Homemade Rava Ladoo - Perfect for Diwali Celebrations!

“Easy Rava Ladoo Recipe: Quick Indian Sweet for Diwali.”

Rava Ladoo - A Quick fix Sweet Treat:

 

    Looking for a quick and easy sweet treat this Diwali? Rava Ladoo, also known as Semolina Ladoo, is a delightful Indian sweet made from roasted semolina, cashew nuts, raisins, and a touch of aromatic cardamom. Not just for festive occasions, it’s the perfect sweet to whip up when that sweet tooth hits! With just a few simple ingredients and minimal time, you can indulge in these delicious ladoos anytime. Follow this foolproof recipe to prepare a batch of Rava Ladoo that will melt in your mouth and add sweetness to your celebrations.

Why Rava Ladoo is the Perfect Festive Treat

    The rich flavour of roasted semolina combined with the crunch of cashew nuts and the sweetness of raisins makes Rava Ladoo a crowd-pleaser. This traditional sweet is ideal for festive occasions like Diwali, where time is precious and homemade sweets add a personal touch to the celebrations. With just a few careful steps, you can whip up these delicious laddoos, perfect for sharing with family and friends.

Rava Ladoo Recipe Overview

• Cuisine - Indian
• Recipe - Sweet; Dessert
• Difficulty - Easy
• Yields - 10–12 Rava Ladoos
• Author - SM

Time Estimate

• Preparation Time - 5 - 10 Minutes
• Cooking Time - 20 - 30 Minutes

"Step-by-Step Guide for perfect Melt in Mouth Rava Ladoo"

Traditional Rava Ladoo - A Must-try Indian Festive Sweet

Ingredients for Rava Ladoo

• 1 cup White Rava (Semolina)
• 1/2 – 3/4 cup Sugar (adjust to taste)
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Milk (warm)
• 20 – 25 Cashew nuts
• 20 – 25 Raisins
• 3 – 4 Cardamom Pods (powdered)

 

Method: 

Prepare the Ingredients:

• Powder the sugar along with the cardamom pods. Set aside.
• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts until they turn golden brown. Remove and keep aside.
• In the same pan, roast the raisins over a low flame until they fluff up. Remove and set aside.

   

  Pro Tip: For an even richer flavour, add a pinch of saffron strands while roasting the cashew nuts and raisins. This will give your Rava Ladoo a delightful aroma and a subtle golden hue.

  
  

Roast the Rava (Semolina):

• Add the remaining 2 tablespoons of ghee to the pan. 
• Roast the white rava over a low flame for 5–7 minutes until it turns fragrant and changes to a light golden colour. Make sure to stir continuously to avoid burning.

   

  Pro Tip: Roasting the rava slowly over a low flame is essential for the best texture. Proper roasting ensures that the ladoos stay soft and flavourful for longer without becoming grainy.

  
  

  
  

Mix the Ingredients:

• Switch off the flame and add the powdered sugar to the roasted rava. 
• Mix well until the sugar is evenly distributed.
• Transfer the mixture to a wide bowl or plate. Add the roasted cashew nuts and raisins. Spread the mixture out and allow it to cool slightly.

   

  Pro Tip: Allow the rava mixture to cool just enough to handle comfortably. If it's too hot, the sugar may melt, making it difficult to shape the ladoos properly.

  
  

  
  

Shape the Ladoos:

• Gradually add warm milk, one tablespoon at a time, to one side of the mixture. 
• Take a small portion and shape it into a ball (ladoo). 
• Repeat the process by adding a little more milk and shaping the mixture into ladoos until the entire batch is used. 
• You may need about 2 1/2 to 2 3/4 tablespoons of milk in total.

   

  Pro Tip: If the mixture starts to dry out while shaping the ladoos, add a few drops of warm milk and mix again. This helps keep the ladoos moist and easy to shape.

  
  

  
  

Store the Rava Ladoos:

• Let the shaped ladoos rest for a while before storing them in an airtight container. They can stay fresh for up to a week.

Pro Tips for Perfect Rava Ladoo

• Sweetness Level: I used 1/2 cup of sugar for a mild sweetness. If you prefer it sweeter, increase the quantity to 3/4 cup.
• Cardamom Powder: Grinding the cardamom along with the sugar helps achieve a fine powder. Alternatively, pulse the roasted rava with sugar to evenly incorporate the ingredients.
• Ghee Consistency: Make sure the ghee is at room temperature or slightly melted before adding to the rava.
• Shaping the Ladoos: Pour the milk gradually and shape the ladoos immediately while the mixture is still warm. If the mixture is too dry, add a bit more warm milk.

HOW TO COOK PARBOILED RICE

      Parboiled Rice or Partially Boiled Rice doesn't literally mean that it is pre-cooked.  The process of making a Par-boiled Rice starts right from the time of harvesting the paddy. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed.  The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still needs to be cooked.
     The rice undergoes a process resulting in a dull coloured rice compared to white rice. This allows the rice to absorb the nutrients in the hull and bran, and it gives the rice a firmer texture.  Parboiled Rice is a better source of Fibre, Calcium, Potassium and Vitamin B6.  All the more, it has low Glycaemic Index compared to White Rice/ Raw Rice. Parboiled Rice once cooked is less sticky and has a fluffier consistency.  It can be converted into various recipes.
     Parboiled Rice is called as Puzhungal Arisi in Tamil and Puzhungal Ari in Malayalam.  This type of rice is used to make Idli/Dosa Batter.  Parboiled Rice is also used to make snacks like Arimurukku/Kai murukku/Chakli.  Most of the people in South India prefer eating Puzhungal Arisi (Parboiled Rice) as it is easily digestible, less starchy and rich in fibre. Cooked Parboiled Rice can be converted into a variety of Flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Curd/Yoghurt Rice and can also be used to prepared Arisi Paruppu Sadham, Venpongal etc.,  Though these recipes are generally cooked using Raw Rice/Pacharisi, Parboiled Rice stays firmer and is less mushy, it becomes a better, tastier and healthier alternative to Raw Rice. It can also be used while making Porridges/Kanji/Soups etc., Parboiled Rice goes well with any Vegetarian/Non-Vegetarian Curries, Rasam, Moru/Yogurt Curries etc., A scoop of thick Curd/Yoghurt & warm parboiled rice is a delicious combination.

PARBOILED RICE

     What's a deal, cooking a Par-boiled Rice?  Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice,  Sushi Rice, Risotto Rice, Calrose Rice etc., & etc., 
     In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary in the ratio of water and the length of time to cook. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method.  Few trial and errors don't matter in the long run of cooking, and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
     Parboiled Rice/Puzhungal Arisi/Puzhungal Ari/Ponni Arisi is a common rice variety used next to Raw Rice/Pacha Arisi in South India.  Rinsing the Rice well before using, soaking(not a must) and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Parboiled Rice.  This old-school method is followed by most of the yesteryear people, even my Mom follows this method. My Dad prefers eating rice cooked in the above way. This method removes any extra starch from the Rice, making it healthier.
     Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker.  I have tried to give few easy methods to perfectly cook Parboiled Rice, generally I cook parboiled rice in a Rice Cooker or in a Pressure cooker. The other methods are also tried and tested.

HOW TO BUY AND STORE PARBOILED RICE:

PARBOILED RICE

 

• A good quality Older Rice would last longer.
• Buy a long grained Parboiled Rice (make sure the pack doesn't contain too many broken pieces).
• Make sure the Rice is free from bugs(Weevils).
• Store it in a clean and dry place in an airtight container free from moist.

 

HOW TO PERFECTLY COOK PARBOILED RICE

HOW TO COOK PARBOILED RICE

 

Rinse, Soak and Cook

RINSE:

• Rinse the rice at least 3- 4 times, moving your fingers through the rice every time you wash them or until the water runs clear.
• Drain the water.

SOAK (PURELY OPTIONAL):

• Pour enough water to cover the rice.
• Soak the rice for 20- 30 minutes, if time permits.
• Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
• Once soaked, drain the water and cook accordingly.
• Soaking also reduces the cooking time.

COOK:

• Some Varieties of Parboiled Rice needs more/less water compared to others.
• Choose a cooking method suitable and comfortable for you.
• Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
• Follow the instructions in the label, if available.

 

  

FOR PERFECTLY COOKED PARBOILED RICE

HOW TO COOK PARBOILED RICE IN A SAUCEPAN 

METHOD 1 - (Rice Water Ratio 1: 3 Cups)

• Boil 3 Cups of Water in a saucepan big enough to hold the rice and water.
• Once the water begins to boil, lower the flame.
• Carefully add the Parboiled Rice into the Boiling Water.
• Increase the flame, keeping the saucepan uncovered, bring the Parboiled Rice to a boil.
• Cover the pot and cook the rice on a low flame for about 25-30 minutes, until all the water is absorbed by the rice.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.
• (For 1 cup of Rice, I use just over 3 Cups of water). 

 

HOW TO COOK PARBOILED RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 3 Cups)

• Place 1 Cup of Rice in a bowl.
• Add 3 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for 3 Whistles
• Then lower the flame and cook for 2-3 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.

 

HOW TO COOK PARBOILED RICE IN A RICE COOKER

(Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in the rice cooker
• Add 21/2 - 3 Cups of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave it in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.
  

 

HOW TO COOK PARBOILED RICE IN A MICROWAVE

  (Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in a microwave safe bowl with cover.
• Add 21/2 - 3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove the bowl from the Oven, stir the contents and leave it back into the Microwave.
• Can add some water if necessary.
• Once again, cover and cook on Micro power High for another 10-15 minutes, or until the rice is well cooked.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.

*In above two methods - Rice Cooker & Microwave - can add extra 1/2 a Cup of Water if you prefer slightly softer rice.

NOTES :

• While cooking Parboiled Rice for flavoured rice dishes like Lemon Rice/Coconut Rice/Tamarind Rice/Tomato Rice, cook the rice along with a drizzle of Oil.
• Add a blob of Butter or drizzle a few drops of oil to water used for cooking the rice.
• But it is purely optional
• Can also add a dash of salt while cooking Parboiled Rice.
• While cooking Parboiled Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
• While using Parboiled Rice for Venpongal use enough water needed to cook Parboiled Rice, unlike Raw Rice.

    

MINT LEAVES

      "Mint" - my favourite herb, I start my day with its refreshing aroma with the toothpaste. The cooling sensation it imparts gives us a calming and soothing effect. Mint, scientifically known as "MENTHA" and as "PUDINA" in Indian Languages and Malay, is a highly aromatic and freshening herb. Mint is widely used in Middle Eastern, Indian, British and American cuisines. Mint is a general term given to a variety of plant species, like Peppermint, Spearmint, Applemint etc., This wonderful herb can be used as fresh leaves, in dried form or as extracts and oils.
      Mint is a popular herb used as an ingredient in Teas, Beverages, as Garnishing, in Salads & Desserts, or converted into Dips, Sauces or Condiments/Chutneys. This wonderful herb is widely used for culinary purposes and in chewing gums, candies and as a combo with chocolate in cookies and cakes. It is widely used in cosmetic products, creams, toothpaste, breath fresheners, in aromatherapy, in balms, ointments, inhalers and in naturally made insecticides.

 

QUALITIES :

     Mint is packed with 'Menthol' which acts as a remedy for indigestion and chest pains. It disperses the excess energy released due to the digestive process by opening up and activating the pores in the skin and thus pacifies the aggravated pitta.  Mint Leaves are rich in Vitamin A and Vitamin C. It is a good source of Iron, Magnesium and Calcium. Mint Leaves help to cure stomach aches or menstrual cramps. Also, the minerals present in mint leaves helps to keep the bones strong. Dried/Fresh Mint Leaves added to tea aids in digestion.

 

THERAPEUTIC USES OF MINT LEAVES :

• It acts as a detoxifying, cleansing and purifying agent.
• Mint Leaves helps in the process of Digestion.
• It activates salivary glands, getting the digestive juices flowing and soothes stomach inflammation.
• Mint Leaves helps to ease the sensation of Nausea.
• It helps to sooth the digestive tract, reducing the severity of stomach aches.
• Eases the discomfort associated with irritable bowel syndrome.
• Mint helps in slowing down the growth of most harmful bacteria and fungi.
• It is very useful in banishing headaches.
• Mint is good for the skin.
• Mint is a coolant and have a soothing effect.
• It is also used to pacify inflammation, burns and wounds.
• The Antifungal properties in Mint prevent Allergies & Respiratory disorders.
• It also helps to treat Asthma.
• It is helpful when dealing with congestion as compounds in mint aid in opening up the nasal passage as well as those of the lungs and bronchi.
• Mint contains a phytonutrient called perillyl alcohol, which has been proven beneficial in preventing the formation of colon, skin and lung cancer.
• Mint leaves help to strengthen the Liver.
• It ensures overall Oral hygiene.
• Chewing Mint Leaves are beneficial for dental health too.
• Mint helps to freshen the breath and inhibits the growth of bacteria inside the mouth.
• It also helps in preventing Depression.
• It also wards off harmful effects of free radicals.
• It also helps in preventing Cancer
• Regular consumption of Mint can also aid in balancing various bodily processes.
• It also aids in Weight Loss.
• Mint leaves act as a nervine tonic and helps to sharpen memory.
• Mint Leaves have the ability to prevent Memory Loss
• It is also beneficial for feeding mothers.

 

CULINARY USES OF MINT LEAVES :

• Fresh mint leaves are used as an ingredient in many Indian & South Asian dishes.
  
• Chopped mint leaves are added as a garnish in dishes like Biriyanis, Pulaos, Dhals and Curries.
  
• Mint leaves are used to make cool refreshing summer drinks and a traditional drink called 'Jaljeera'.
  
• It is widely used in Mediterranean Cuisine.
  
• Fresh/Dried Mint Leaves can be used as a Salad Ingredient.
  
• Crush few fresh Mint Leaves and add it into Water/Lemonade for a refreshing drink.
  
• Mint adds an amazing freshness to any juice.
  
• Just add 2-3 Leaves for a Glass of Juice
  
• Try with some Apple, Pineapple, Cucumber, Water Melon, Must Melon, Lemon etc.,
  
• Make fancy Cocktails/Mocktails with a note of Mint in it.
  
• Can make soothing Tea with fresh/dried Mint Leaves.
  
• Just add few leaves to hot water for a refreshing Mint Tea.
  
• Can add few Mint Leaves to your Green Tea/Black Tea too.
  
• Mint Chocolate is an absolute combo.
  
• Make Cookies/Cakes/Chocolate Dips with Mint flavoured Chocolate.
  

For more Recipes & Dishes with MINT LEAVES, Click here...

NOTES :

While buying Mint Leaves, look out for smaller and tender leaves with no signs of browning. The freshness of mint leaf is limited to two or three days.

HOW TO STORE :

Storing Mint in Water :

• Wash the Mint through running water.
• Cut off the lower portion of the stem.
• Discard any old, wilted, blackened/yellowed leaves.
• Fill a small Vase/Glass bottle with water(about1/3).
• Insert the Mint Stalks to the Vase/Bottle filled with water.
• Change the water periodically or when the colour of the water changes.
• Cover the bottle/Vase with an empty plastic cover/cling wrap.
• If stored properly Mint can last in room temperature for a few days.
• Can refrigerate the Mint Leaves in the same way.
• Refrigerated Mint Leaves stay longer this way.
  

Wrapping the Mint in Paper Towel :

• Thick Paper Towels suits well for the purpose.
• Make 2-3 Layers with the Paper Towel.
• Slightly wet the Paper Towel, it should not be too wet.
• Line up cleaned & washed Mint stalks on the Paper Towel.
• Roll the Paper Towels so that the Mint Stalks are totally covered.
  If you need to preserve a large amount of mint, wrap it into small individual bundles.
• Seal the wrapped Mint Leaf Bundles in a Ziploc Bag/ in an airtight plastic container.
• Stays good for 2-3 weeks.
  

Freezing :

• Can Freeze the Mint Leaves and store it in a Ziploc Bag.
• Can Freeze the Mint Leaves along with water in an Ice Cube Tray.
• Can use these Mint Leaves directly while making Juice/Smoothies/Lemonades/Ice Teas.
• Alternatively can thaw the Mint Leaves, squeeze out excess water and use accordingly.
  

Drying :

• Dry the Mint Leaves under direct sunlight/under shade until the leaves are totally dry.
• It may take a few days for this purpose.
• This method suits the people living in suitable weather condition.
• Alternatively can dry the leaves in an Oven.
• Place the leaves and tender stalks in 1 - 2 layers in a shallow oven-safe pan. 
• Adjust the heat setting of the oven to low 170°F /80 °C.
• Bake it for 2-3 hours.
• Adjust the timing as per your oven settings.
• Do not allow the leaves to brown.
• Crumble the leaves and store it in an airtight container.
  

Important: Food Safety

In individuals with a gallstone disorder history, mint should be consumed only after careful consultation with a trained medical practitioner. Same goes for pregnant ladies as it has rarely been seen to trigger a miscarriage. Excess dosage of mint is advised against, as large quantity of menthol consumption is neither healthy nor advisable.

__________________________________________________________________
DISCLAIMER: Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet.  Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same.  It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath.
     Rava Kesari is an easy recipe and the most frequented sweet at home.  A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for rescue.  This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.  During our recent trip of India, I & my son ordered mini Tiffin at Shree Annapoorna Gowrisankar, with the basic idea of gobbling all South Indian delicacies at a time.  To our dismay Rava Kesari vanished from our plates so quickly, the fact is that all of us(totally 8) shared the small portion of Rava Kesari.
     Rava Kesari is one sweet which finds no excuse to sneak into my kitchen. According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE RAVA KESARI RECIPE / KESARI BHATH

INGREDIENTS :

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 21/2 Cups
Milk - 1 Cup
Ghee - 1/4 Cup
Cashew Nuts - 15-20 Nos.
Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.
Cardamom - 5-6 Nos.
Saffron Strands - few
Yellow/Orange Food Colouring - a Pinch(Optional)

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 21/2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in the Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Rava Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

NOTES :

• Perfectly roasted Semolina yields perfectly textured Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Rava Kesari.

RAGI VADAI

     Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack.  This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
     My husband loves this Ragi Vadai.  He always says that a street vendor sells these Ragi Vadai near his college.  Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts.  I immediately cooked up Ragi Vadai.
     You can literally call this recipe - a Vadai/Pakoda.  The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
      I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour.  This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.

For more Recipes on SNACKS, Click here...


Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes


For more Recipes from  KONGU CUISINE, Click here...

HOW TO MAKE RAGI VADAI

INGREDIENTS :

Ragi Flour - 1 Cup
Roasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn

To Deep Fry :

Oil

METHOD :

• In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
• In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
• Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
• Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
• Pour in the Hot Oil to the above & Mix well.
• Sprinkle a little bit of Water, just enough to moisten up the flour mix.
• Loosely knead the flour into a stiff dough.
• Heat Oil in a Deep pan, allow the oil to smoke-off.
• Reduce the flame to Medium.
• Shape small flat Vadais out of the Ragi Dough.
• Carefully drop few Ragi Vadais at a time into the hot oil.
• Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
• Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
• Once done, remove the Ragi Vadais from Oil with a slotted spoon.
• Drain the Ragi Vadai on a Paper Towel.
• Serve Ragi Vadai hot as such or with any Chutney of your choice. 
• Ragi Vadai goes well with Hot Tea/Coffee.

NOTES :

• The dough for Ragi Vadai should neither be too wet nor dry.
• Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
• Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.