I was feeling bored by making the same vadam types at home. So I thought of making vadam with ragi as ragi has lots of health benefits. It is rich in calcium and it is good for people with diabetics. I tried making ragi vadam and it came out very well. It is a huge hit among our family members. Now I have stocked a lot of Ragi Vadams at our home.
|Ragi flour||– 2 cups(heaped)|
|Rice flour||– ½ cup|
|Javvarisi / Sago||– ¼ cup|
|Green chillies||– 4 or 5|
|Water||– 4 cups|
|Asafoetida powder||– little|
|Salt||– 1 to 1 ½ tsp. or as needed|
- Grind sago ina mixture to a fine powder.
- Grind green chillies in a mixer and keep aside.
- Take water and boil it in a broad vessel.
- Add the ground sago to the boiling water.
- Cook till it becomes transparent.
- Add the chilli paste, asafoetida and salt.
- Mix well and switch off the stove.
- Add the ragi and rice flour and mix well without forming lumps.
- Close and keep this for half an hour.
- Now add lemon juice and mix well once more.
- Take a plastic sheet and spread it in an area where you get hot sun and keep stones at the ends.
- Take a star shaped plate in murukku press and keep this flour inside it and press like a long murukku in the sheet.
- Dry in the hot sun and keep them at home in the evening and keep opened.
- Let it dry for 2 to 3 days in the sun.
- When fully dry, you can break them and store them in airtight containers.
- Now you can fry this in oil and have with rice.
- After mixing, if the flour is little sticky add some more rice flour to it and mix well.
- The flour will take time to cool. So prepare it in the previous day night itself and keep.
- If you press the vadam when the flour is hot, the vadam will become red when frying.
- Start pressing the vadams early in the morning to avoid hot sun.
- Do not mix lemon juice immediately after mixing the flour in water. Mix lemon juice after half an hour. Otherwise the flour will become bitter.