Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu
The Ragi Nippattu Recipe also known as Ragi Thattai / Chekkalu is a very famous crispy snack from south india. It is made in Andhra (known as Chekkalu or Nippatlu), Nippattu in Karnataka and Thattai in Tamil Nadu. Serve along with a hot cup of filter coffee for a evening tea time snack.
The Ragi Nippattu Recipe also known as Ragi Thattai / Chekkalu is a very famous crispy snack from south india. It is made in Andhra (known as Chekkalu or Nippatlu), Nippattu in Karnataka and Thattai in Tamil Nadu. Traditionally it is made from rice flour, combined along with channa dal and sometimes green chillies and onions. In this recipe Nippattu, we are making it with Ragi flour.
Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack.
If you love such delicious Tea time Snack, below are some of our favorites
10 M
20 M
30 M
20 Nipattu Servings
Ingredients
- 2 cups Ragi Flour (Finger Millet/ Nagli)
- 1/4 cup Rice flour
- 1/4 cup Chana dal (Bengal Gram Dal) , soaked in hot water for 30 minutes
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Sesame seeds (Til seeds)
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 1 tablespoon Red Chilli powder
- 1 tablespoon Oil , hot for the dough
- Salt , to taste
- Oil , for deep frying
How to make Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu
To begin making the Ragi Nippattu Recipe with Peanuts and Sesame, soak the chana dal in hot water for about 30 minutes. After 30 minutes drain the water out.
In a mixing bowl, add the ragi flour, rice flour, crushed peanuts, salt, red chilli powder, asafoetida, soaked chana dal, sesame seeds, hot oil and mix well.
The mixture should resemble coarse crumbs. Add little warm water at a time and knead to make a firm dough.
Cover the dough and allow it to rest for 10 minutes.
Heat a pan with oil for deep frying the Ragi Nippattu Recipe.
Grease your fingers and palms with oil. Make marble sized portions of the Ragi Nippattu dough.
Place the dough on a greased surface and flatten the dough with your fingers and shaping it in the form of a disc of about 1/4 inch thick or thinner.
Gradually slide a few Ragi Nippattu discs into the preheated oil and deep fry on medium heat until crisp and you notice light brown spots on the ragi.
Since Ragi is dark, it wil be hard to notice these, but a good way to know if it is done is to tap the Ragi Nippattu with a spoon and it should feel stiff and firm.
Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool. Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container.
Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack.
