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Ragi Pakoda | Millet Fritters

Ragi Pakoda | Millet FrittersRagi Pakoda is a South Indian snacks prepared from Finger millets flour. This is one of my favourite child hood snacks.A simple easy and healthy recipe. Ragi is rich source of Iron, calcium, fibers, proteins and other essential minerals. Ragi is easy to digest and helps in losing weight.This Kelavaragu vada will be very crispy and goes well with evening tea. Please check below for step wise instructions and pictures for preparing South Indian Ragi Pakoda | Finger Millet Fritters.

Preparation Time:     5 mins
Cook Time :              15 mins
Ready in :                  20 mins
Yields :                        2 servings
Ragi Pakoda

Ragi Flour
1 Cup
Onion chopped
1/4 Cup
Roasted Channa Dal | Pottukadalai 
1 tbsp
Green chillies chopped
Curry leaves chopped
Cumin seeds
1/4 tsp
Chilli Powder
1 tsp
Coriander leaves chopped
2 stalks

  • Mix all the ingredients by adding enough water and make a thick batter.
Ragi Pakoda 1Ragi Pakoda 2

  •  Heat enough oil to deep fry. To check whether oil is hot, drop a small batter into oil. If it bubbles up, then the oil is hot. If the batter reaches bottom of the pan without bubbling up, then wait for oil to get heated. 
Ragi Pakoda 3Ragi Pakoda 4

  • Drop small quantity of batter in oil and deep fry till it is cooked. The onions in the pakoda should turns golden brown.
Ragi Pakoda 5Ragi Pakoda 6
  • Drain the excess oil by placing it in a paper towel.
Ragi Pakoda 7Ragi Pakoda 8

Ragi Pakoda |Finger Millet Pakoda | Ragi Fritters | Kelvaragu Fritters

ragi pakoda

Ragi Pakoda

Adjust chillies to your taste.
Cumin can be replaced with cumin powder.
Roasted chana dal can be replaced with peanuts.


  1. My favourite pakodas, love to munch rite now..

  2. this is really new to me, Nithya. good one. Also, do feel free to drop by my new blog - pick quicks when u get the time...glad if u wud be a follower there as well.

  3. Nice one Nithya. Will try at home.

  4. Just made this.. Additionally, added rice flour and drumstick leaves to it.. Turned out good.. Thanks for the recipe..


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