I really pity the diabetic people, it is really hard to restrict one's tongue right? Especially after enjoying all those goodies on earth one day you come to know that you can't enjoy your favorite dessert anymore! The very thought can be tormenting. How I wish there was no sickness on earth! It is really painful to know too many people becoming diabetic even in their twenties! That's only because of the food practices we've been following lately, the everyday stress and genetic factors. Whatever!! the ones who aren't diabetic should be really thankful to God! Ragi the main ingredient of today's recipe, has been known to be good for diabetic people. Twas was one of the predominant food of the Tamilians but later it turned out to be most forgotten. Thanks to the awareness these days among people and also bloggers' efforts, it has come back to trend. Ragi has a lower glycemic response which means that it cannot increase your blood sugar levels. And oh common! do not restrict this wonder ingredient only to the diabetics, as it has so much benefits to offer everyone, it even reduces the risk of diabetes they say. It also has higher contents of anti-oxidants, fiber, proteins, calcium and other minerals when compared with other cereals and millets. And did you know ragi is the richest source of calcium among plant foods? Women take note of it! It also helps one to lose weight and stay fit, it is rich in fiber content and makes you feel full for a long time helping you reduce appetite. But when on a diet or if you have increased cholesterol levels, a porridge will be the apter than a deep fried snack. So now here's a snack recipe, the ragi vadai, which helps you enjoy the goodness of ragi in a delicious way. It tastes good as we have added pottukadalai (roasted bengal gram). Pottukadalai also has a very low glycemic index and hence there's nothing to worry, but its an optional ingredient here. This is a very easy, tasty, quick, gluten recipe friendly that makes a good combo with a cup of coffee. I served it with coconut thogayal but if you are diabetic please avoid coconut thogayal you can use coriander thogayal as dip instead.
Makes 7 to 8 vadas depending on size
Total Preparation Time - 15 minutes
- Ragi / Keppai - 1 cup (115 grams)
- Roasted gram / Pottu kadalai - 1/2 cup (50 grams)
- Shallots - 10 to 15
- Curry leaves - Few
- Chopped coriander leaves - 2 tablespoons
- Green chilies - 1
- Salt - 3/4 teaspoon (or as per taste)
- Oil - To deep fry
To grind coarsely
- Ginger - 1/4 inch piece
- Peppercorns - 1/4 teaspoon
- Cumin seeds - 1/2 teaspoon
- Grind pottukadalai into fine powder and set aside.
- Now crush ginger (scrap off skin and use), peppercorns and cumin seeds together coarsely. I used a stone grinder to crush them.
- Now peel onions and chop finely, was and chop green chillies too.
- Take a wide pan and add ragi flour, pottukadalai flour, salt, crushed ginger-cumin-peppercorns, curry leaves, chopped coriander leaves and pour water little by little to form a dough. (about 150 ml will do)
- When it all comes together as a dough pinch small portions out of it and flatten into thin patties.
- Now place a kadai on flame and pour enough oil to deep fry the vadas.
- After it heats up fry the vadas until done. It will take some time to get cooked so fry on a very low flame. (see that the oil is not smoking hot, else the vadas will brown soon on outside but will stay raw inside)
- Once it turns color and the oil stops bubbling much, remove from flame and blot the excess oil using a tissue paper.
- Serve hot!
TIP: Roasted bengal gram flour is optional but it makes the vada tastier. Also peppercorns give a nice flavor to the vadas but you can skip using pepper and use cumin alone.