Foxtail Millet Vada
These crispy and flavorful vadas are a healthy twist on the classic South Indian snack. Packed with the goodness of foxtail millet and urad dal (black gram), they’re perfect for breakfast, tea-time, or as a light and nutritious appetizer.
Ingredients:
- ½ cup foxtail millet, rinsed
- ½ cup urad dal (black gram), rinsed
- 1 medium onion, finely chopped
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1 inch ginger, grated
- ½ teaspoon cumin seeds
- A few curry leaves
- Chopped coriander leaves, for garnish
- Salt to taste
- Oil for deep frying
Instructions:
- Soak the millet and dal: In separate bowls, soak the foxtail millet and urad dal in enough water for at least 4-6 hours, or overnight.
- Grind the batter: Drain the soaked millet and dal. In a grinder or food processor, grind them together into a smooth but slightly coarse batter. You may need to add a little water to get the desired consistency.
- Add flavorings: Add the chopped onion, green chilies, ginger, cumin seeds, curry leaves, chopped coriander leaves, and salt to the batter. Mix well to combine.
- Heat oil for frying: Heat oil in a deep pan or kadai over medium heat.
- Shape and fry the vadas: Once the oil is hot enough, take a small portion of the batter and shape it into a flat patty. Gently slide the vada into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove the fried vadas from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite chutney or sambar.
Tips:
- For fluffier vadas, you can add a pinch of baking soda to the batter just before frying.
- If the batter seems too thick, add a little water to thin it out.
- Don’t overcrowd the pan while frying. Fry the vadas in batches to ensure even cooking.
- You can adjust the amount of green chilies according to your spice preference.
Enjoy these delicious and healthy Foxtail Millet Vadas!