• Culinary Aromas

Ragi Nippat | Quick Snack

Updated: Jan 10




Nippat, nipattu, or thattai is a famous south Indian snack traditionally made from rice flour. In this post, I am sharing a nippat recipe using nutritious finger millet or ragi flour. These nippats turned out so crispy without needing any rice flour. I have added Moringa or drumstick leaves to get the added benefits of Moringa.





Do try my Moringa recipes:

https://www.culinaryaromas.com/post/moringa-leaves-sambhar

https://www.culinaryaromas.com/post/moringa-leaves-sabzi


Also, please check out my other ragi and millet recipes: https://www.culinaryaromas.com/blog/categories/millets






Ingredients

  • 1 cup Ragi Flour

  • ½ cup Roasted gram dal/Chutney dal

  • ¼ cup Groundnuts/Peanuts

  • ¼ cup Dry coconut powder

  • 1 tsp Till/Seasame seeds

  • 1 tsp Cumin seeds/Jeera

  • 1 ½ Red chili powder

  • 1 tsp Salt

  • ¼ Cup curry leaves or Moringa leaves

  • 2 tbsp oil

  • About ½ cup of water

  • Oil as required for frying


Video Instructions




Written Instructions


Making the dough

  • Add Ragi flour to a bowl.

  • Blend ¼ cup Roasted gram dal into a fine powder and add to ragi flour



  • Add ¼ cup Roasted gram dal and ¼ cup Groundnuts to the blender and blend to a coarse powder. Leaving bits of gram dal and peanuts for crunchiness. Add this to the ragi mix


  • Now, add dry coconut powder, sesame seeds, jeera, red chili powder, salt, and moringa/curry leaves.

  • Mix everything well.

  • Warm 2 tbsp oil and add to the mix

  • Let it cool for a few seconds.

  • Add water little by little and bring it together into a tight dough



Making the Nippat


  • Take a small lime sized dough, press between palms, and spread with fingers into a nippat shape. Do not make it very thin. Alternately, you can use a poori press, to make nippat shaped disks.



  • Warm oil on medium flame. Add a small piece of dough into the oil. If it comes up slowly, the oil is correct heat. If it comes up fast, then the oil is too hot.

  • Slide the nippat into the oil. Do not disturb for 30 secs to prevent it from breaking.

  • Do not overcrowd the oil.


  • Flip and fry until golden brown.

  • Once it cools down, store them in an airtight container.


Notes

  • If the dough gets dry in-between, 1-2 tsp water can be added.

  • If making a big batch, mix the dough in 1 cup batches.

Enjoy crispy Ragi nippat!



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