Recipe

Serves: 15 People
Prep Time: 480
Cooking: 30
Calories: 0
Difficulty: easy

Foxtail Millet Vada

The crispy, fried, savoury doughnut-like rounds of millet vada are served with piping hot sambhar curry, chilled coconut chutney and garlic

Wash and soak foxtail millet rice in water for 4 hours in a bowl.
Mix fenugreek seeds with blackgram and soak it for 4 hours in a separate bowl.
Add little water to foxtail millet rice and grind it till it turns into paste and keep it a bowl.
Add little water to blackgram-fenugreek seeds mix and grind it till it becomes paste.
Mix both blackgram batter and foxtail millet rice batter.
Ferment the mix for 4 hours. In winter, ferment it overnight.
Mix chopped onion, Suji, green chilli, coriander leafs, cumin seeds, curry leaves, salt to the fermented batter and mix it well.
Heat oil in a pan.
Make small round balls and flatten it with hand.
Deep fry it in hot oil till they turn brown in colour.
Serve hot with Sambar/chutney.
(You can also prepare vada with kodo millet rice, Proso millet rice, Banyard millet rice and little millet rice with this process.)