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🇮🇳
- 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)
Nutrition Facts
Per serving
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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🇮🇳
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)
About this recipe
A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), rice flour, gram flour (besan). Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
