Ragi And Dill Nippattu Recipe

Reshma Seetharam
Ragi And Dill Nippattu Recipe
238 ratings.

Crunchy Ragi and Dill Nippattu are a great twist to the classic rice nippattus. They have a beautiful cocoa hue and the aroma of chilies, peanuts, sesame and sabsige/dill leaves.

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

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

  1. Achari Masala Puri
  2. Matar Ki Puri
  3. Gujarati Style Multigrain Masala Kadak Puri


Course: Snack
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 1 cup Ragi Flour (Finger Millet)
  • 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 Vegetable Oil , for deep frying

How to make Ragi And Dill Nippattu Recipe

  1. To begin with Ragi And Dill Nippattu, dry roast the flours until 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, sesame, dill 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. You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu.

  4. 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.

  5. 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.

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

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

Reshma Seetharam

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Last Modified On Wednesday, 25 January 2017 14:17
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