South Indian RecipesSnackVegetarian

Ragi And Dill Nippattu Recipe

Name: Ragi And Dill Nippattu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 1 cup ragi flour (finger millet/ nagli); 2 cups rice flour; 1 cup gram flour (besan); 2 tablespoons raw peanuts (moongphali) - roasted; 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 sunflower oil - for deep frying

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

Curated byAditi Iyer🇮🇳

Calories

690kcal

Estimated Cost

₹350-500

Carbs93g

Protein48g

Fats14g

Servings Scaler

Instructions

15 steps

1
To begin making the Ragi And Dill Nippattu, dry roast the flours until aromatic for about 4 to 6 minutes on medium heat
ragi flour (finger millet/ nagli)(1 cup)rice flour(2 cups)gram flour (besan)(1 cup)dill leaves - finely chopped(1/2 cup)
2
turn off the heat and cool it completely
3
Mix all the ragi flour, rice flour, gram flour, chili flakes, cumin, sesame, dill and salt together
ragi flour (finger millet/ nagli)(1 cup)rice flour(2 cups)gram flour (besan)(1 cup)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
water - warm(2 cups)
6
Make little balls and roll them flat into little discs, about 2 inches in diameter
7
You can grease a plastic sheet, or use wax paper to pat down the nippattu
8
Heat oil in a deep fry pan on medium-high
sunflower oil - for deep frying(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; gently peel away the nippattus from the wax paper and lower 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 fry till golden brown
13
Once done transfer the Ragi and Dill Nippattu onto an oil absorbent paper
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)
14
When the Ragi And Dill Nippattu are completely cool, store them in airtight boxes in a cool dark place
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)
15
Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)

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Recipe Source: archanaskitchen.com

South Indian RecipesSnackVegetarian

Ragi And Dill Nippattu Recipe

A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), 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

93g(54%)

Protein

48g(28%)

Fats

14g(18%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making the Ragi And Dill Nippattu, dry roast the flours until aromatic for about 4 to 6 minutes on medium heat
ragi flour (finger millet/ nagli)(1 cup)rice flour(2 cups)gram flour (besan)(1 cup)dill leaves - finely chopped(1/2 cup)
2
turn off the heat and cool it completely
3
Mix all the ragi flour, rice flour, gram flour, chili flakes, cumin, sesame, dill and salt together
ragi flour (finger millet/ nagli)(1 cup)rice flour(2 cups)gram flour (besan)(1 cup)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
water - warm(2 cups)
6
Make little balls and roll them flat into little discs, about 2 inches in diameter
7
You can grease a plastic sheet, or use wax paper to pat down the nippattu
8
Heat oil in a deep fry pan on medium-high
sunflower oil - for deep frying(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; gently peel away the nippattus from the wax paper and lower 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 fry till golden brown
13
Once done transfer the Ragi and Dill Nippattu onto an oil absorbent paper
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)
14
When the Ragi And Dill Nippattu are completely cool, store them in airtight boxes in a cool dark place
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)
15
Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break
ragi flour (finger millet/ nagli)(1 cup)dill leaves - finely chopped(1/2 cup)