Ragi Rava Upma Pakodi

Ingredients

• ragi (finger millet) rava — 50 g (roasted)
• besan (gram flour) — 50 g
• onion — 30 g (cut into pieces)
• green chillies — 5 g
• curry leaves — 5 g
• mustard seeds — 1 g
• cumin — 2 g
• asafoetida (hing) (a pinch)
• salt (to taste)
• water — 120 ml
• oil, for the tempering — 1 tbsp (given in the method)
• oil, for deep frying (as needed)

Method

1. Heat 1 tbsp oil in a pan. Add the mustard seeds, cumin and asafoetida, then the onion, green chillies and curry leaves, and fry for 3 to 4 minutes.
2. Bring the 120 ml water to the boil with the salt and let it boil for 5 minutes. Stir in the roasted ragi rava while it bubbles and cook until it turns into a thick upma.
3. Set the upma aside until it has cooled.
4. Mix in the fried onion mixture and the besan until evenly combined.
5. Heat oil for deep frying. Drop in small, rough portions of the mixture and fry until golden brown.
6. Drain and serve as an evening snack with tomato sauce.