Ragi And Dill Nippattu: A Delightful South Indian Snack
Ragi And Dill Nippattu, a delicious and crispy snack, combines the earthy flavors of finger millet (ragi) with aromatic dill leaves. These crunchy, golden discs are perfect for tea-time or as a light snack. A traditional South Indian recipe, it’s an ideal choice for those looking for a vegetarian, gluten-free treat that’s easy to make and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet/Nagli) | 1 cup |
| Rice Flour | 2 cups |
| Gram Flour (Besan) | 1 cup |
| Raw Peanuts (Moongphali) – roasted | 2 tablespoons |
| Dry Red Chillies – finely crushed | 2 teaspoons |
| Dessicated Coconut | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Sesame Seeds (Til Seeds) | 1 tablespoon |
| Dill Leaves – finely chopped | 1/2 cup |
| Asafoetida (Hing) | 1/4 teaspoon |
| Butter – sizzling hot, melted | 1 tablespoon |
| Warm Water | 2 cups |
| Salt | To taste |
| Sunflower Oil – for deep frying | 3 cups |
Instructions
-
Roasting the Flours:
Begin by dry roasting the ragi flour, rice flour, and gram flour in a pan over medium heat. Stir the mixture constantly for about 4-6 minutes, or until it becomes aromatic. Turn off the heat once done and allow the mixture to cool completely. -
-
Mixing the Ingredients:
In a large mixing bowl, combine the cooled flours with crushed red chillies, cumin seeds, sesame seeds, dill leaves, dessicated coconut, and salt. Stir everything together until evenly mixed. -
Adding Butter and Water:
Pour in a tablespoon of hot, melted butter into the flour mixture. Mix well so that the butter is evenly distributed throughout. Gradually add warm water, a little at a time, while mixing continuously until the dough becomes soft, smooth, and pliable. -
Shaping the Nippattu:
Divide the dough into small portions and roll them into balls. Use your hands or a rolling pin to flatten each ball into small discs, approximately 2 inches in diameter. You can use a greased plastic sheet or wax paper to gently press down the dough balls into flat discs. -
Frying the Nippattu:
Heat sunflower oil in a deep frying pan over medium-high heat. Test the oil by dropping a small ball of dough into it. If it sizzles and rises to the surface, the oil is hot enough. Reduce the heat to medium to maintain a steady temperature.Carefully peel each nippattu from the wax paper and gently lower it into the hot oil. Initially, they will sink and foam, but they will quickly rise to the surface. Flip them once the underside turns golden brown, and fry the other side until itβs also golden and crispy.
-
Draining the Nippattu:
Once golden brown, remove the nippattu from the oil and place them on an absorbent paper towel to drain any excess oil. -
Cooling and Storing:
Allow the nippattu to cool completely on a rack or a clean surface. Once cooled, store them in an airtight container in a cool, dark place to maintain their crispiness. -
Serving:
Serve these crispy Ragi and Dill Nippattu with a steaming cup of Masala Chai for the perfect snack. They are best enjoyed during tea-time or as a light snack any time of the day.
Recipe Notes:
- Storage: These nippattus can be stored for up to a week in an airtight container, retaining their crisp texture.
- Customizations: You can adjust the spice level by increasing or decreasing the amount of red chillies. For a more intense flavor, you can also add a bit of garlic or ginger powder to the dough.
- Health Benefits: Ragi (finger millet) is a rich source of calcium and fiber, making this snack a healthy alternative to many deep-fried snacks.
This simple yet flavorful recipe for Ragi and Dill Nippattu brings the authentic taste of South India into your kitchen. Whether you’re new to South Indian snacks or a seasoned fan, this crispy, nutritious delight is sure to become a favorite!
