Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu
A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), rice flour, chana dal (bengal gram dal) - soaked in hot water for 30 minutes. Ready in 30 min, serves 20.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Ragi Nippattu Recipe with Peanuts and Sesame, soak the chana dal in hot water for about 30 minutes
ragi flour (finger millet/ nagli)(2 cups)chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sesame seeds (til seeds)(1 tablespoon)roasted peanuts (moongphali) - coarsely pounded(1/4 cup) - 2
After 30 minutes drain the water out
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup) - 3
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
ragi flour (finger millet/ nagli)(2 cups)rice flour(1/4 cup)chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)asafoetida (hing)(1 teaspoon)sesame seeds (til seeds)(1 tablespoon)roasted peanuts (moongphali) - coarsely pounded(1/4 cup)red chilli powder(1 tablespoon)salt - to taste - 4
The mixture should resemble coarse crumbs
- 5
Add little warm water at a time and knead to make a firm dough
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sunflower oil - hot for the dough(1 tablespoon) - 6
Cover the dough and allow it to rest for 10 minutes
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sunflower oil - hot for the dough(1 tablespoon) - 7
Heat a pan with oil for deep frying the Ragi Nippattu Recipe
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - for deep frying - 8
Grease your fingers and palms with oil
- 9
Make marble sized portions of the Ragi Nippattu dough
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - hot for the dough(1 tablespoon) - 10
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
sunflower oil - hot for the dough(1 tablespoon) - 11
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
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - for deep frying - 12
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
ragi flour (finger millet/ nagli)(2 cups) - 13
Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool
ragi flour (finger millet/ nagli)(2 cups) - 14
Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container
ragi flour (finger millet/ nagli)(2 cups) - 15
Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack
ragi flour (finger millet/ nagli)(2 cups)
Rate this recipe
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Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu
A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), rice flour, chana dal (bengal gram dal) - soaked in hot water for 30 minutes. Ready in 30 min, serves 20.
Curated byAditi Iyer🇮🇳
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Directions
15 steps- 1
To begin making the Ragi Nippattu Recipe with Peanuts and Sesame, soak the chana dal in hot water for about 30 minutes
ragi flour (finger millet/ nagli)(2 cups)chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sesame seeds (til seeds)(1 tablespoon)roasted peanuts (moongphali) - coarsely pounded(1/4 cup) - 2
After 30 minutes drain the water out
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup) - 3
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
ragi flour (finger millet/ nagli)(2 cups)rice flour(1/4 cup)chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)asafoetida (hing)(1 teaspoon)sesame seeds (til seeds)(1 tablespoon)roasted peanuts (moongphali) - coarsely pounded(1/4 cup)red chilli powder(1 tablespoon)salt - to taste - 4
The mixture should resemble coarse crumbs
- 5
Add little warm water at a time and knead to make a firm dough
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sunflower oil - hot for the dough(1 tablespoon) - 6
Cover the dough and allow it to rest for 10 minutes
chana dal (bengal gram dal) - soaked in hot water for 30 minutes(1/4 cup)sunflower oil - hot for the dough(1 tablespoon) - 7
Heat a pan with oil for deep frying the Ragi Nippattu Recipe
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - for deep frying - 8
Grease your fingers and palms with oil
- 9
Make marble sized portions of the Ragi Nippattu dough
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - hot for the dough(1 tablespoon) - 10
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
sunflower oil - hot for the dough(1 tablespoon) - 11
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
ragi flour (finger millet/ nagli)(2 cups)sunflower oil - for deep frying - 12
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
ragi flour (finger millet/ nagli)(2 cups) - 13
Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool
ragi flour (finger millet/ nagli)(2 cups) - 14
Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container
ragi flour (finger millet/ nagli)(2 cups) - 15
Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack
ragi flour (finger millet/ nagli)(2 cups)
Rate this recipe
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