MILLET MASALA VADA
'Millet Pe Charcha' was a unique event where two diverse fields of Cultural Heritage converged. The event was virtually a feast to Heritage enthusiasts. An introductory talk on the Inscription Stones of Bangalore was followed by a traditional lunch catered by Millet Corner at Kaulige Foods. The entire spread was cooked with Millets - the rediscovered heritage grains of our region. Impressed by the variety of millet products displayed on the shelf my sister and I picked up few of them while we returned home. My innovative sister tried out a Masala Vada using the Multi Millet Roti Mix! This is how it turned out to be! Crisp, delicious and flavoursome!
INGREDIENTS
Multi Millet Roti Mix - 4 cups
MTR Rava Idly Mix - 4 tbsps
Onions (finely sliced) - 2
Green chillies - 2
Fresh ginger - 1 big piece
Mint leaves - a fistful
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Salt - 1/2 tsp
Oil - for deep frying
METHOD
1. Grind ginger, green chillies, fennel seeds and mint leaves into a smooth paste.
2. Mix finely sliced onions, the ground paste and salt together without adding water.
3. Add minced onion, the ground paste, MTR Rava Idly Mix and cumin seeds to the Multi Millet Roti Mix and knead them together.
4.The water released by onion is enough to bind the flour into a stiff dough.
5. Heat oil in a kadai.
6. Pour two or three tablespoons of hot oil all over the dough and mix thoroughly using a spoon.
7. Take a lime size ball of dough, pat it into a thin Vada and deep fry in oil till it turns reddish brown in colour. The Vadas can be fried in a batch of four or five depending on the size of the kadai.
Enjoy the Millet Masala Vada while it is hot and crisp with Tomato Ketchup or coconut chutney.
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