Foxtail Millet Nippattu Recipe

They are spicy and crunchy millet and lentil snacks that will melt in your mouth.

Reshma Seetharam
Foxtail Millet Nippattu Recipe
5023 ratings.

Foxtail Millet Nippattu are crunchy millet and lentil snacks that will melt in your mouth. They are spicy discs fried to a crispy golden brown and are great to have with your evening tea or coffee. You can even serve it, when you have sudden guests at home!

Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break.

If you like this recipe, you can also try similar recipes like

  1. Gujarati Style Multigrain Masala Kadak Puri
  2. Achari Masala Puri
  3. Baked & Crisp Whole Wheat Methi Puri

Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 1 cup Foxtail Millet flour
  • 1 cup Rice flour
  • 1 cup Gram flour (besan)
  • 2 tablespoons Raw Peanuts (Moongphali) , roasted, skinned and lightly crushed
  • 2 teaspoons Dry Red Chillies , finely crushed
  • 1 teaspoon Dessicated Coconut
  • 1 tablespoon Cumin seeds (Jeera)
  • 1 tablespoon Sesame seeds (Til seeds)
  • 1/2 cup Dill leaves , finely chopped
  • 1/4 teaspoon Asafoetida (hing)
  • 1 tablespoon Butter (Salted) , sizzling hot melted
  • 1-2 cups Hot water
  • Salt , to taste
  • 3 cups Oil , to deep fry

How to make Foxtail Millet Nippattu Recipe

  1. To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat. Switch off the heat and cool it completely.

  2. Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together. Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly.

  3. 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.

  4. You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu.

  5. 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.

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

  7. Flip them over to the other side and let them turn into golden brown colour. Drain the savouries on a paper napkin or sieve over a bowl. When the savouries are completely cool, store them in airtight boxes in a cool dark place.

  8. Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break.