This post is a part of the main post that was featured for the Indian Food Odyssey for Tamil Nadu…
After savoring the sweet Kachayam,the next one on the menu is the
Kongunad style Ragi Pakoda. The difference between this and the regular
Ragi pakoda is the use of tender drumstick leaves.
Kongunad style Ragi Pakoda. The difference between this and the regular
Ragi pakoda is the use of tender drumstick leaves.
I used:
Ragi flour- 1/2 cup
Finely chopped pearl onions-3,large ones
Chili powder- 1 teaspoon
Tender drumstick leaves- a fistful
Salt to taste
Oil to deep fry
Take all the ingredients in a bowl except oil in a bowl and mix well. Add water little by little to make a dough
Heat
oil for deep frying and pinch out small portions of this dough and drop
into the oil.Fry on medium heat till it is crisp.We won’t e able to
check the color as it will be dark when fried.Around 5 minutes of
cooking time in the oil would be fine I guess.
Serve with coffee / Tea
Bon Appetit…
