Foxtail Millet Vada
Description
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)
- 1 medium onion, finely chopped
- 1 green 1-2 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.
Note
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.