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🇮🇳
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)
Rate this recipe
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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🇮🇳
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Scale the servings dynamically to update the ingredient checklist counts.
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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)
Rate this recipe
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