Ragi Nippattu Recipe With Peanuts and Sesame – Ragi Thattai / Chekkalu
Introduction
Ragi Nippattu, also known as Ragi Thattai in Tamil Nadu and Chekkalu in Andhra Pradesh, is a beloved South Indian snack. Traditionally made with rice flour, this crispy treat gets a nutritious twist with the use of Ragi flour (Finger Millet). This recipe incorporates roasted peanuts, sesame seeds, and a dash of red chili powder for a delightful crunch and burst of flavor. Ragi Nippattu is a perfect snack for tea time, offering a satisfying combination of texture and taste. It’s a great option for those looking for a vegetarian and gluten-free indulgence.
Whether you’re craving a savory nibble or looking to introduce your family to a traditional South Indian delight, Ragi Nippattu is sure to become a favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet/ Nagli) | 2 cups |
| Rice Flour | 1/4 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup (soaked in hot water for 30 minutes) |
| Asafoetida (Hing) | 1 tsp |
| Sesame Seeds (Til Seeds) | 1 tbsp |
| Roasted Peanuts (Moongphali) | 1/4 cup (coarsely pounded) |
| Red Chilli Powder | 1 tbsp |
| Hot Oil for Dough | 1 tbsp |
| Salt | To taste |
| Oil for Deep Frying | As required |
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4-6
Instructions
1. Prepare Chana Dal
Start by soaking the chana dal (Bengal gram dal) in hot water for about 30 minutes. After soaking, drain the water thoroughly.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the following ingredients:
- Ragi flour
- Rice flour
- Coarsely pounded roasted peanuts
- Sesame seeds
- Red chilli powder
- Asafoetida (hing)
- Salt
Mix all the ingredients well to ensure they are evenly distributed.
3. Add Wet Ingredients
To the dry mixture, add the following:
- Soaked chana dal
- Hot oil (This will help bind the dough and give it a crisp texture.)
Mix everything thoroughly until the mixture resembles coarse crumbs.
4. Knead the Dough
Now, gradually add warm water to the mixture, a little at a time, and knead it into a firm dough. Be careful not to add too much water at once; the dough should be stiff but pliable.
5. Rest the Dough
Cover the dough and let it rest for about 10 minutes. This helps in improving the texture of the dough, making it easier to shape.
6. Shape the Nippattu
After resting, grease your palms with a little oil. Take small portions of the dough and shape them into marble-sized balls. Place each ball on a greased surface or a sheet of parchment paper.
Using your fingers, gently press down on each portion to flatten it into a round disc about 1/4 inch thick. The thinner, the crispier the Nippattu will be, but be careful not to make them too fragile.
7. Heat the Oil for Frying
In a deep pan, heat sufficient oil over medium heat for frying. The oil should be hot, but not smoking. To check if the oil is ready, drop a small piece of dough into the oil—if it rises up immediately, the oil is ready.
8. Fry the Nippattu
Carefully slide a few of the flattened discs into the hot oil, making sure not to overcrowd the pan. Fry them on medium heat until they become crisp and golden brown, about 3-4 minutes per side. Since Ragi is dark in color, it might be difficult to spot when it turns brown, but you can tap it with a spoon. It should feel stiff and firm if it’s done.
9. Drain and Cool
Once the Nippattu are fried to a crisp golden brown, remove them from the oil and drain the excess oil on paper towels. Allow them to cool completely.
10. Store and Serve
Store the Ragi Nippattu in an airtight container once they have cooled. This snack stays crisp for days and makes for a perfect evening tea-time treat.
You can serve your Ragi Thattai / Chekkalu alongside a cup of hot filter coffee or tea. The rich, nutty flavor of the peanuts and the crunchiness of the Ragi flour combined with the mild heat of the chili powder makes it an irresistible snack.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 22g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 150mg |
Tips for Perfect Ragi Nippattu
- Ensure the oil is hot enough before frying, but not smoking, to avoid sogginess.
- If you’re looking for a less spicy version, you can reduce the amount of red chili powder or omit it entirely.
- For an even crispier texture, flatten the dough discs as thin as possible.
- Be sure to store the Nippattu in an airtight container to maintain their crunch.
This Ragi Nippattu with Peanuts and Sesame is a delightful twist on the traditional Chekkalu and Thattai, offering a nutritious, crispy, and savory snack perfect for any occasion!
