Ragi And Dill Nippattu Recipe

Step 1: To begin making the Ragi And Dill Nippattu, dry roast the flours until aromatic for about 4 to 6 minutes on medium heat

Step 2: turn off the heat and cool it completely

Step 3: Mix all the ragi flour, rice flour, gram flour, chili flakes, cumin, sesame, dill and salt together

Step 4: Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly

Step 5: Now add lukewarm water little by little and mix into a soft and pliable dough

Step 6: Make little balls and roll them flat into little discs, about 2 inches in diameter

Step 7: You can grease a plastic sheet, or use wax paper to pat down the nippattu

Step 8: Heat oil in a deep fry pan on medium-high

Step 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

Step 10: Reduce the heat to medium; gently peel away the nippattus from the wax paper and lower them into the oil

Step 11: They will sink, and foam at first, then come up to the surface quickly

Step 12: Flip them over to the other side and fry till golden brown

Step 13: Once done transfer the Ragi and Dill Nippattu onto an oil absorbent paper

Step 14: When the Ragi And Dill Nippattu are completely cool, store them in airtight boxes in a cool dark place

Step 15: Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break