1.Wash black gram thoroughly with water.
2.Add methi seeds to the black gram and soak the mix for 4 hours.
3.Grind the soaked mix into smooth batter.
4.Add ragi flour and salt to the batter and mix well.
5.Allow the batter to ferment for 45 mins.
6.Chop onions and green chilli and grate mango ginger.
7.Mix all the chopped ingredients, mango-ginger, curry leaves and cumin seeds to the ragi batter and mix well.Heat oil in a pan for deep frying.
8.Make small round balls of the batter and flatten them lightly.
9.Deep fry these in hot oil on a medium flame till they turn brown.
Ragi vadas are ready to be served hot with chutney
Note: You can add 1/6 tsp baking powder instead of methi for better fermentation. In that case, add after grinding the batter