Ragi fritters ( Finger millet fritters)

Finger millet (Eleusine coracana) is originally native to the Ethiopian Highlands and was introduced into India approximately 4000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 meters in elevation. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Click here to know more about Finger millet.

Ingredients:

Finger millet or Ragi flour - 3/4 cup
Onion - 3 cups , sliced
Dry red chili - * 2 chopped
Cilantro - 3 Tbsp , chopped
Curry leaves - 2 Tbsp , chopped
Ginger -1/4 tsp minced/paste
Butter - 1 tbsp
Oil for deep fry
Salt *

Directions:

In a big bowl add Onion, Red chili, Cilantro, Curry leaves, Butter - mix them well and then add the Finger Millet / Ragi flour and mix well. In a medium pan heat the oil for deep fry. Divide the mixture into two parts and add salt to one part. This will avoid the Onion shedding more water; which would make the mixture watery. If the flour is too dry you may add 1 or 2 tbsp of water to make the flour just enough to hold the mixture together. Fry the first batch little by little then add salt to the second batch and follow the same for send batch. Garnish with Cilantro and serve with Tomato or your desired hot sauce.

Tip: For those who don't like too much Onion, use less Onion and more flour. Also that allows you to have it for a couple of days.

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I would like to pass this lovely award to Ramya , Renuka , Jyoti , Rush , Bergamot , Aruna , Veena , Rekhas kitchen , Priti , Sowmya .