Bajra Vadas/ Pearl Millet Fritters is a delicious, crispy and healthy snack, flavored with ginger, garlic and red chillies that is perfect to have with hot cup of chai!
Instead of deep-frying, you can also shallow fry the bajra vada or even make flatbreads and roast them on a tava/skillet.
WHAT IS MILLETS?
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa, with 97% of millet production in developing countries.
Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits.
CAN I SKIP ONION?
You can certainly skip onion. Onion adds moisture and makes the vada soft from inside. If you are skipping onion, the vada will be still tasty but will be slightly firm. A good substitue for onion will be adding 1/2 tea spoon of fennel seeds.
HOW TO STORE THIS MILLET VADA?
These vadas stay good for a week. Refrigerate these vadas and reheat before serving!
And also can be had as a picnic or travel snack.
HOW TO SERVE?
Serve bajra vada hot or warm. This vadas goes really well with green chutney or with cup of chai.
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BAJRA VADAS | MILLET VADAS | PEARL MILLET FRITTERS RECIPES:
INGREDIENTS:
1/2 cup bajra/ pearl millet
1/4 cup raw rice
2 tbsp chana dal
2 tbsp toor dal
3 red chilli
1 tsp cumin seeds
2 garlic cloves
1 inch ginger
3 tbsp cilantro
Salt as required
1/2 cup onion, finely chopped
oil for frying
DIRECTIONS:
- Wash and soak pearl millet, rice, chana dal, toor dal and red chilli in water for 3 hours.
- Blend the soaked dal, millet and chilli along with cumin, ginger, garlic, cilantro and salt into coarse paste without adding water. Just sprinkle as and when needed.
- Add chopped onion and chopped cilantro
- Heat oil in a pan and fry the vadas over medium flame.
- Serve them hot with green chutney and hot cup of tea.
RECIPE NOTES:
- Make sure to soak the millet and dal for at least 3 hours.
- Do not add any water while grinding the dal. Just sprinkle as and when needed.
- If the mixture is not holding and falling apart while frying, add some rice flour to it.
- The oil for deep frying should be in medium flame. This will help the vada to cook evenly.
- To check if the oil is in right temperature – if you drop a tiny bit of the dal mixture, it should come up immediately.
- Adjust the spice level accordingly to your taste.
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