Sunday, May 26, 2024
HomeTribal Cuisine: Mandia(Ragi) Dahivada

Tribal Cuisine: Mandia(Ragi) Dahivada


  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]

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