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