Updated: Jul 4, 2022
What could be healthier than including millets into regular meals if you're trying to follow a low-carb diet?
This millet vada is cooked with Kodo millet, foxtail millet, finger millet, barnyard millet, little millet, and Bengal gramme dhal and goes great with evening coffee or tea.
Finger millet rice - 100 g
Kodo millet rice - 100 g
Little millet rice - 100 g
Barnyard millet rice - 100 g
fox tail millet rice - 100 g
Bengal gram dhal - 250 g
Onion (chopped) - 150 g
Green chillies (chopped) - 80 g
Curry leaves - 20 g
Salt - as required
Oil -as required
Wash Bengal gramme dhal and millets in water many times, then soak for 2 to 6 hours or overnight in enough water.
Using a blender or food processor, combine the dal and millet once they have been soaked into a smooth but somewhat grainy paste.
Stir the salt into the batter until it is thoroughly incorporated.
Put some water on your fingers and make vada in a pan or wok filled with hot oil.
Punch a hole in the centre of the vada, then cook it in heated oil until golden on both sides.
Place the fried vada on a paper towel so that the oil is soaked. Enjoy after serving.