Ragi And Dill Nippattu Recipe

Reshma Seetharam

September 27, 2019

2816 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Snack

Cuisine:South Indian Recipes

Crunchy Ragi and Dill Nippattu are a great twist to the classic rice nippattu. They have a beautiful cocoa hue and the aroma of chilies, peanuts, sesame and sabsige/dill leaves. Ragi is gluten free and so it is mixed with rice flour to help make the nippattu with ease.

Ragi is a super healthy millet. It is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.

Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break.

If you like this recipe, you can also try other snack recipes like

Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break.

If you like this recipe, you can also try other snack recipes like

Ingredients

1 Ragi Flour (Finger Millet/ Nagli)

2 Rice flour

1 Gram flour (besan)

2 Raw Peanuts (Moongphali), roasted, skinned and lightly crushed

2 Dry Red Chillies, finely crushed

1 Dessicated Coconut

1 Cumin seeds (Jeera)

1 Sesame seeds (Til seeds)

1/2 Dill leaves, finely chopped

1/4 Asafoetida (hing)

1 Butter (Salted), sizzling hot melted

2 Water, warm

Salt, to taste

3 Oil, for deep frying

Instructions for Ragi And Dill Nippattu Recipe

To begin making the Ragi And Dill Nippattu, dry roast the flours until aromatic for about 4 to 6 minutes on medium heat. turn off the heat and cool it completely.

Mix all the ragi flour, rice flour, gram flour, chili flakes, cumin, sesame, dill and salt together. Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly.

Now add lukewarm water little by little and mix into a soft and pliable dough. Make little balls and roll them flat into little discs, about 2 inches in diameter. You can grease a plastic sheet, or use wax paper to pat down the nippattu.

Heat oil in a deep fry pan on medium-high. When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough.

Reduce the heat to medium; gently peel away the nippattus from the wax paper and lower them into the oil. They will sink, and foam at first, then come up to the surface quickly.

Flip them over to the other side and fry till golden brown.

Once done transfer the Ragi and Dill Nippattu onto an oil absorbent paper. When the Ragi And Dill Nippattu are completely cool, store them in airtight boxes in a cool dark place.

Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break.