“Rava (Rulavu)- Nachani (Finger Millet/ Ragi) Rava Vada" served with Coconut- Ginger Chutney and Buttermilk with chaat masala … for a change today’s Sunday lunch are these delicious deep fried Vadas, a concoction of my own which I had been wanting to try for a few days now but somehow was in no mood to do it, finally done and served with spicy strong ginger flavored chutney and chaas with a generous dash of chaat masala as coolant … Yummilicious …
** Another concoction vada of my own with addition of nachani rava/ finger millet rava which is one of my favorite ingredient. From the day I came to know the immense health benefits of Nachani/ Ragi/ Finger Millet it has been a regular ingredient used frequently in my dishes. As you all know it is high in calcium and you should add them and consume in some form. I have included another post exclusively on preparation method of Nachani Rava/ Finger Millet Rava/ Ragi Rava as it avoids repetitive addition of explanation on each post while using the same and addition of link to the same comes out easier. Again, only those who are not aware or would love to know about the same can give it a try, that way it is easier for all. I will not run into details once again but move on straight away to the recipe, due to shortage of time in access to my PC. Do try out these delicious vadas and serve them with any chutney of your choice though it tastes awesome with coconut ginger chutney.
** Here is my simple recipe for “Rava (Rulavu)- Nachani (Finger Millet/ Ragi) Rava Vada" … My very own concoction of recipe, in my style ….
** In a wide stainless steel bowl add in 1 cup of Bombay rava/ rulavu and 1 cup of prepared nachani rava (I have sharing the link at the bottom of this recipe for the preparing method of nachani rava, do check it out). I have taken 1:1 proportion of both the ingredients; you can make variations with addition of the ingredient in any measures as you want.
** Now add in 1 cup of beaten curds/ dahi, ¼ tsp of cooking soda, 1/2 tsp of hing (asafoetida) powder, 1 inch piece of ginger (adrak/ alle’) grated finely, 4-5 green chillies (hirvi mirchi/ tarni mirsanga) cut into small pieces and 5-6 curry leaves (kadipatta/ karbevu) also cut into pieces.
** Add in 1 tsp of coarsely powdered black pepper (kali miri), handful of finely chopped coriander leaves (dhania/ kottambari pallo), salt to taste (namak/ meetHa) and mix well adding little by little water until you get a soft dough binding consistency. Keep it covered aside for 20 mins.
** Note : You can check out the picture attached for reference. The mixture should come to nice round ball shape in hand. You should not skip the resting period for the mixture as the rava, soaks in water and gets larger in size and softened, if you prepare straight away the vada hardens.
** Now take enough mixture to form a large lemon sized hall in hand and flatten it to thick disc shape. Now slowly make a hole in the center, you can dip your finger in water before trying to make hole as it will then not stick to your hands, also you will get a lovely dent of it, do try it that way.
** Heat plenty of oil in a thick bottomed kada, gently transfer the vada into hot oil and fry till done on medium heat, flipping it once or twice till evenly browned on all sides. The color of the vada will turn darker, sort of brownish black in color due to addition of nachani, so do not worry.
** Once done remove and place it on an absorbent sheet for the excess oil to get drained off. You can add in 3-4 vadas or more at a time if the kadai you are using is larger in size (check picture for reference). Continue preparing the vadas in similar patter till all mixture is used.
** “Rava (Rulavu)- Nachani (Finger Millet/ Ragi) Rava Vada" is done and ready to be served. Serve the vadas hot with some chutney or sambar as is the way you like in your home. As it is quarantine time all my work is getting upset and I am running short in many work. So instead of preparing this for bf. we relished it with coconut ginger chutney and buttermilk for lunch and it was very tummy filling.
** For the "Coconut- Ginger Chutney” recipe, Please follow the link given below …
** For the “Nachani Rava/ Ragi Rava/ Finger Millet Rava” preparation method, please follow the link given below ….
** There are many more "Nachani/ Ragi/ Finger Millet" recipes in the Blog, please use the search option or click on the link given below for access ...
** For the preparation of "Curds/ Dahi/ Buttermilk" ... Please follow the link given below ....
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
No comments:
Post a Comment
Thanks.