South Indian RecipesSnackVegetarian

Foxtail Millet Nippattu Recipe

Name: Foxtail Millet Nippattu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 1 cup foxtail millet flour; 1 cup rice flour; 1 cup gram flour (besan); 2 tablespoons raw peanuts (moongphali) - roasted; 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 - sizzling hot melted; 1 cups -2 hot water; salt - to taste; 3 cups sunflower oil - to deep fry

A vegetarian South Indian Recipes recipe with foxtail millet flour, rice flour, gram flour (besan). Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

690kcal

Estimated Cost

₹350-500

Carbs69g

Protein26g

Fats35g

Servings Scaler

Instructions

15 steps

1
To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat
foxtail millet flour(1 cup)rice flour(1 cup)gram flour (besan)(1 cup)
2
Switch off the heat and cool it completely
3
Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together
cumin seeds (jeera)(1 tablespoon)sesame seeds (til seeds)(1 tablespoon)dill leaves - finely chopped(1/2 cup)salt - to taste
4
Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly
butter - sizzling hot melted(1 tablespoon)
5
Now add lukewarm water little by little and mix into a soft and pliable dough
-2 hot water(1 cups)
6
Make little balls and roll them flat into little discs, about 2 inches in diameter
7
You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu
8
Heat oil in a deep fry pan on medium-high
sunflower oil - to deep fry(3 cups)
9
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
10
Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil
11
They will sink, and foam at first, then come up to the surface quickly
12
Flip them over to the other side and let them turn into golden brown colour
13
Drain the savouries on a paper napkin or sieve over a bowl
14
When the savouries are completely cool, store them in airtight boxes in a cool dark place
15
Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break
foxtail millet flour(1 cup)

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Recipe Source: archanaskitchen.com

South Indian RecipesSnackVegetarian

Foxtail Millet Nippattu Recipe

A vegetarian South Indian Recipes recipe with foxtail millet flour, rice flour, gram flour (besan). Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time30 min

Calories

690kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

69g(40%)

Protein

26g(15%)

Fats

35g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

15 steps

1
To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat
foxtail millet flour(1 cup)rice flour(1 cup)gram flour (besan)(1 cup)
2
Switch off the heat and cool it completely
3
Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together
cumin seeds (jeera)(1 tablespoon)sesame seeds (til seeds)(1 tablespoon)dill leaves - finely chopped(1/2 cup)salt - to taste
4
Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly
butter - sizzling hot melted(1 tablespoon)
5
Now add lukewarm water little by little and mix into a soft and pliable dough
-2 hot water(1 cups)
6
Make little balls and roll them flat into little discs, about 2 inches in diameter
7
You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu
8
Heat oil in a deep fry pan on medium-high
sunflower oil - to deep fry(3 cups)
9
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
10
Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil
11
They will sink, and foam at first, then come up to the surface quickly
12
Flip them over to the other side and let them turn into golden brown colour
13
Drain the savouries on a paper napkin or sieve over a bowl
14
When the savouries are completely cool, store them in airtight boxes in a cool dark place
15
Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break
foxtail millet flour(1 cup)