Gluten-free ragi flour pakoda with crunchy onion and spice — an easy Indian snack made with finger millet and no gram flour.
Millet recipes, Ragi/ Finger millet Recipes, Recipes, Snacks, Street Food Recipes

Millet Pakoda, How to make Ragi Onion Pakoda, Ragi Snacks

I didn’t plan this recipe at all — it just happened. I was about to make regular onion pakoda one evening, but something nudged me to reach for the ragi flour instead of besan. Just like that, I mixed it in with sliced onions, crushed some curry leaves, and deep-fried the first batch of Ragi / finger millet pakoda.

And what a surprise — it turned out incredibly tasty! Slightly earthy from the ragi, beautifully crisp from the onions, and not heavy at all. It paired so well with a hot cup of chai that I immediately decided: from now on, pakoda = millet only.


Sometimes, it’s these unplanned experiments that change the way you cook forever.

Bite of History: Millet Pakoda

Long before besan pakoda became common in Indian households, traditional South Indian kitchens used millets like ragi (finger millet) in their everyday cooking. Ragi, known as kezhvaragu in Tamil, is one of the oldest grains cultivated in India — over 4,000 years old — and has been prized for its nutritional benefits, especially as a protein- and calcium-rich millet that provides stamina.

By using ragi flour in pakoda, we’re not just making it more wholesome — we’re reviving ancient Indian millet recipes and giving new life to a forgotten millet snack.

Jump to Recipe

Ingredients and their Roles – Ragi onion Pakoda

IngredientRole
Ragi flourBase flour, gives earthy flavor and structure
Rice flourAdds crispiness
OnionMain veggie, brings sweetness and crunch
Green chiliesAdds spice and sharpness
Curry leavesInfuses South Indian aroma and flavor
Coriander leavesFreshness and light herby taste
Fennel seedsAdds subtle sweetness and aids digestion
Hing (asafoetida)Enhances flavor, reduces gassy feeling
SaltBalances all flavors
Hot oil (in dough)Makes pakoda crisp and prevents it from soaking too much oil while frying
WaterBinds the mixture just enough to hold together
Oil (for frying)Medium to deep fry the pakoda until golden and crispy

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Millet Pakoda, How to make Ragi onion Pakoda, Ragi Snacks
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Millet Pakoda, How to make Ragi onion Pakoda, Ragi Snacks

Recipe by Sandhya Riyaz
5.0 from 2 votes
Course: SnacksCuisine: South IndianDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

A crispy and flavorful twist on classic onion pakoda made with nutritious ragi flour — perfect for tea time or rainy evenings.

Ingredients for Ragi Pakoda

  • 1 cup, 1 Ragi flour (finger millet flour)

  • 2 tablespoon, 2 Rice flour (for extra crispiness)

  • 1 nos. 1 Onion (large, thinly sliced)

  • 2 nos. 2 Green chilies (finely chopped)

  • 1 teaspoon, 1 Ginger (finely chopped)

  • 1 sprig, 1 Curry leaves torn

  • 2 tablespoon, 2 Coriander leaves (chopped)

  • ½ teaspoon, ½ Fennel seeds

  • Salt – to taste

  • Hing (asafoetida), a pinch

  • 1 tablespoon, 1 Hot oil (optional, makes pakoda crispier)

  • ¼ cup, ¼ Water, as needed

  • Oil – to deep fry

Directions to make Ragi Pakoda

  • Mix
    Add ragi flour, rice flour, salt, hing, and fennel.
    Add sliced onion, green chili, curry leaves, coriander leaves. Mix everything.
  • Bind
    Add 1 tbsp hot oil to the ragi mixture. Sprinkle little water and mix into a crumbly dough. Do not make it wet like bajji batter.
  • Fry
    Heat oil. Drop small bits into hot oil.
    Fry till crisp and brown. Serve hot!

Notes

  • 1 cup = 250 ml

Directions to make ragi/ finger millet pakoda with step by step images

  • Mix
    Add ragi flour, rice flour, salt, hing, and fennel.
    Add sliced onion, green chili, curry leaves, coriander leaves. Mix everything.
  • Bind
    Add 1 tbsp hot oil to the ragi mixture. Sprinkle little water and mix into a crumbly dough. Do not make it wet like bajji batter.
  • Fry
    Heat oil. Drop small bits into hot oil. Fry till crisp and brown. Serve hot!

    Tip: Oil Ready?
    Drop a little dough in. If it rises with bubbles, oil is hot.
    Tip: Pakoda Cooked?
    When bubbles stop and it’s golden brown, it’s done.

Healthy ragi pakoda served with hot chai and chutney — South Indian millet fritters made using ragi flour for a nutritious evening snack.

Pro Tips for Perfect Ragi Onion Pakoda

  • Use hot oil in the dough – This makes the pakoda extra crispy without absorbing too much oil.
  • Squeeze the onions gently before adding water – helps release moisture and bind the mix without needing too much water.
  • Don’t add too much water – Keep the dough crumbly, not wet like bajji batter.
  • Add a spoon of sooji or poha powder for even more crunch.
  • Fry on medium heat – Too hot, and it burns outside while staying raw inside.

Serving Suggestion

  • Serve hot with mint chutney or coconut chutney.
  • A cup of masala chai or ginger tea makes it a perfect rainy-day snack.
  • You can also serve this as a starter for millet-based lunch thali.

FAQs – Ragi onion Pakoda

Q: Can I make ragi onion pakoda without rice flour?

Yes, but rice flour helps add crispiness. If skipping it, try adding coarse ragi flour or a spoon of semolina.

Q: Is ragi pakoda gluten-free?

Yes! Ragi flour is naturally gluten-free, making this pakoda a great option for gluten-sensitive diets — just ensure no cross-contamination.

Q. Can I air-fry or bake ragi pakoda?

Yes, for a healthier twist, you can air-fry ragi pakoda at 180°C for 10–12 mins or bake at 375°F for 20 mins, brushing lightly with oil.

Q: Can I make this ragi pakoda recipe without onion?

Absolutely. Replace onion with cabbage, grated carrots, or chopped spinach for a no-onion version.

Q: What to serve with ragi pakoda for evening snacks?

Serve with spicy green chutney, masala chai, and maybe some steamed millet idiyappam or lemon sevai to complete a cozy millet plate.

Ragi onion fritters made with millet flour and onions — a wholesome and traditional gluten-free Indian snack option.

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