Ragi And Dill Nippattu Recipe
Give these healthy, crispy and delcicious Ragi And Dill Nippattu Recipe a try and serve as an evening snack along with a cup of tea or coffee.
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
- Authentic Nimki Recipe - Evening Tea Time Snack
- Pappu Chekkalu Recipe - Andhra Style Spiced Rice Cracker
- Baked Masala Namak Para Recipe - Carom Seeds Spiced Biscuits
10 M
20 M
30 M
4 Servings
Ingredients
- 1 cup Ragi Flour (Finger Millet/ Nagli)
- 2 cups Rice flour
- 1 cup Gram flour (besan)
- 2 tablespoons Raw Peanuts (Moongphali) , roasted, skinned and lightly crushed
- 2 teaspoon 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 , sizzling hot melted
- 2 cups Water , warm
- Salt , to taste
- 3 cups Sunflower Oil , for deep frying
How to make 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.
