Tribal Cuisine: Mandia(Ragi) Dahivada

Ingredients

1. Split Green gram(Mungdall)- 1 cup
2. Mandia (Ragi) powder-1. ½ cup
3. Green chilly- 5-6 pc (as needed)
4. Ginger piece- 2inch
5. Salt- to taste
6. Oil-for frying
7. Fresh curd- 4 cup
8. Coriander mint (Dhaniapudina) chutney- 4 tbs
9. Red chilly powder- as needed
10. Roasted cumin powder- as needed
11. Fresh coriander(Dhania) leaves-6 tbs
12. Curry leaves- 1 branch
13. Red chilly- 4-5 pc

Preparation Method

• Wash and soak split green gram (mung dal) for 5-6 hours. Remove the soaked water, add fresh water.
• Add chopped green chilies, ginger, green gram (mung dal) in a grinder jar. Grind it in to smooth paste batter.
• Add salt and Mandia (ragi ) powder in prepared mung dal batter& mix well.
• Ferment the mix for a minimum of 30 minutes.
• Heat oil in kadhai/ Pan. Take a little portion of prepared mung dal batter, drop it in hot oil, similarly add a few more
• Deep fry vadas in hot oil on medium flame till golden brown. similarly prepared more vadas from remaining batter
• While the fried vada is still hot put them in water(add ½  tsp salt in water) filled bowl. Soak them for 5-8 minutes till they are soft
• Take the soaked vada out of water one by one, press them with your palms to remove excess water. Similarly, repeat the process with remaining vadas.
• Take a pan and Heat oil in it.
• Add curry leaf, red chili and stir fry for 10 seconds on a low flame.
• Transfer the contents to soaked vadas .
• In a serving plate arrange prepared Mandia mung dal vadas. On it pours curd, dhania pudina chutney on each vada
• Sprinkle red chili powder, roasted cumin seed powder
• Garnish with chopped fresh coriander leave &sev before serving.

(You can also add aalo-dam with it for more taste )

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at: [email protected]