Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu

Step 1: To begin making the Ragi Nippattu Recipe with Peanuts and Sesame, soak the chana dal in hot water for about 30 minutes

Step 2: After 30 minutes drain the water out

Step 3: In a mixing bowl, add the ragi flour, rice flour, crushed peanuts, salt, red chilli powder, asafoetida, soaked chana dal, sesame seeds, hot oil and mix well

Step 4: The mixture should resemble coarse crumbs

Step 5: Add little warm water at a time and knead to make a firm dough

Step 6: Cover the dough and allow it to rest for 10 minutes

Step 7: Heat a pan with oil for deep frying the Ragi Nippattu Recipe

Step 8: Grease your fingers and palms with oil

Step 9: Make marble sized portions of the Ragi Nippattu dough

Step 10: Place the dough on a greased surface and flatten the dough with your fingers and shaping it in the form of a disc of about 1/4 inch thick or thinner

Step 11: Gradually slide a few Ragi Nippattu discs into the preheated oil and deep fry on medium heat until crisp and you notice light brown spots on the ragi

Step 12: Since Ragi is dark, it wil be hard to notice these, but a good way to know if it is done is to tap the Ragi Nippattu with a spoon and it should feel stiff and firm

Step 13: Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool

Step 14: Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container

Step 15: Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack