Millet Thattai, How to make Millet Pappu Chekkalu, Millet Nipattu

Millet thattai/ chekkalu has a savory, mildly spiced flavor with nutty notes from sesame seeds and roasted chana dal. The texture is crisp and crunchy on the outside, with a light, brittle bite that shatters easily — never hard, yet perfectly firm for satisfying munching.

I love millet, and millet snacks have been part of my routine for as long as I can remember. Whether it’s a quick bite with my evening chai or a festive treat to share with family, I find millet recipes both wholesome and deeply satisfying. This millet thattai, also known as pappu billalu in some Telugu homes, millet chakkilalu in coastal Andhra, and nipattu in Karnataka, is my healthy twist on a traditional South Indian favorite — perfectly crisp, lightly spiced, and irresistibly snackable. With Krishna Jayanthi around the corner, this wholesome version makes the perfect prasadam offering for Lord Krishna. By swapping rice flour with nutrient-rich millet flour, we get all the crunch of the classic version with the added goodness of whole grains.

A Bite of History – Millet Thattai

Thattai — called pappu billalu or millet chakkilalu in Telugu homes and nipattu in Karnataka — is a time-honored South Indian snack with roots tracing back to centuries-old harvest and festival traditions. Made originally with rice flour, urad dal flour, and spices, these crisp discs were prepared in large batches for festivals like Krishna Jayanthi, when families would offer them as prasadam to Lord Krishna. The crunch, aroma of curry leaves, and gentle spice made them both a festive delight and an everyday tea-time favorite. Over time, each region added its own touch — Karnataka’s nipattu with peanuts and coconut, Andhra’s chakkilalu with bold spice, and Tamil Nadu’s thattai with a delicate balance of flavor. Today, by replacing rice flour with millet flour, we revive this snack’s wholesome roots while keeping its festive soul intact.

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Ingredients & Their Role – Millet Pappu Chekkalu

Ingredient	Role in Recipe
Millet flour (little millet, kodo millet, barnyard millet)	Main base that gives a wholesome, earthy flavor and healthy twist to the traditional thattai.
Urad dal flour	Adds crispness, helps bind the dough, and lightens the texture.
Roasted chana dal (pottukadalai)	Provides crunch and a nutty bite.
White sesame seeds	Add nuttiness and extra crunch.
Butter	Softens dough and gives a crumbly, crisp texture.
Green chili paste or chili powder	Adds heat and spiciness.
Curry leaves	Infuses aroma and traditional South Indian flavor.
Hing (asafoetida)	Enhances savory taste and aids digestion.
Salt	Balances and brings out flavors.
Water	Helps bind ingredients into a pliable dough.
Oil	Used for deep-frying to crisp, golden perfection.

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Millet Thattai, How to make Millet Pappu Chekkalu, Millet Nipattu

Recipe by Sandhya Riyaz

4.8 from 4 votes

Course: SnackCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A crispy, spiced South Indian snack made with wholesome millet flour — this millet thattai (pappu billalu / millet chekkalu / nipattu) is perfect for Krishna Jayanthi or tea-time munching.

Ingredients for Millet Thattai

1 cup, 1 Millet flour (little millet, kodo millet, or barnyard millet)
2 tablespoon, 2 Urad dal flour
2 tablespoon, 2 Roasted chana dal (pottukadalai), crushed coarsely
1 tablespoon, 1 White sesame seeds
1 tablespoon, 1 Butter (soft, at room temperature)
1 teaspoon, 1 Red Chili powder
1 sprig, 1 Curry leaves, chopped
1/4 teaspoon, 1/4 Hing (asafoetida)
Salt, to taste
Water, as needed to make a stiff dough
Oil, for deep-frying

Directions to make Millet Thattai/ Chekkalu

Mix the Dry Ingredients
In a wide mixing bowl, add millet flour, urad dal flour, crushed roasted chana dal, sesame seeds, chopped curry leaves, chili paste or chili powder, hing, and salt.
Mix well so the seasoning is evenly distributed. I used Kodo Millet Flour.
Add Butter and Bind
Add soft butter to the mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
Form the Dough
Sprinkle water little by little and knead into a stiff, non-sticky dough.
Dough should be firm enough to hold shape but soft enough to press without cracks
Shape the Thattai
Divide dough into small lemon-sized balls.
Grease a thick plastic sheet, banana leaf, or parchment paper with oil.
Place a dough ball on it and flatten into a thin disc using your fingers, keeping the edges smooth.
Prick each disc lightly with a fork to prevent puffing while frying.
Fry to Golden Crisp
Heat oil in a kadai over medium flame.
When hot, slide in a few shaped thattais at a time without overcrowding.
Fry on medium heat, flipping occasionally, until golden brown and crisp.
Drain on paper towels and let cool completely.
Cool and Store
Once cooled, store in an airtight container.
Stays fresh for 2–3 weeks when kept in a cool, dry place.

Notes

1 cup =250 ml

Directions to make Millet Pappu CHEKKALU with step by step images

Mix the Dry Ingredients
In a wide mixing bowl, add millet flour, urad dal flour, crushed roasted chana dal, sesame seeds, chopped curry leaves, chili paste or chili powder, hing, and salt.
Mix well so the seasoning is evenly distributed. I used Kodo Millet Flour.
Form the Dough
Add soft butter to the mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. Sprinkle water little by little and knead into a stiff, non-sticky dough.
Dough should be firm enough to hold shape but soft enough to press without cracks
Shape the Thattai
Divide dough into small lemon-sized balls.
Grease a thick plastic sheet, banana leaf, or parchment paper with oil.
Place a dough ball on it and flatten into a thin disc using your fingers, keeping the edges smooth.
Prick each disc lightly with a fork to prevent puffing while frying.
Fry to Golden Crisp
Heat oil in a kadai over medium flame.
When hot, slide in a few shaped thattais at a time without overcrowding.
Fry on medium heat, flipping occasionally, until golden brown and crisp.
Drain on paper towels and let cool completely.
Cool and Store
Once cooled, store in an airtight container.
Stays fresh for 2–3 weeks when kept in a cool, dry place.

Pro Tips to make perfect and tasty Millet Nipattu

For coarse millet flour: Sieve once or blend briefly to reduce grittiness, then add a little extra urad dal flour for better binding.
Medium heat is key: Frying on high heat will brown the outside quickly but leave the inside chewy. Medium heat ensures even crisping.
Shape evenly: Uneven thickness can cause some thattais to overcook while others stay soft. Keep discs thin and uniform.
Don’t skip the fork pricks: Prevents puffing and keeps the thattai flat and crisp.
Cool completely before storing: Any residual heat or moisture can make thattai lose crispness.

Serving Suggestion

Serve millet thattai as an evening snack with filter coffee, masala chai, or spiced buttermilk. During Krishna Jayanthi, arrange them neatly on a banana leaf along with seedai, murukku, and butter as part of the prasadam platter for offering to Lord Krishna. They also make great additions to festive snack boxes for friends and family.

FAQs – Millet Thattai/ Millet Pappu Billalu

Q: How to make crispy millet thattai without them turning hard?

Use medium heat for frying and ensure the dough is stiff but not too dry. Adding a little extra butter helps keep them crisp yet light.

Q: Can I make millet pappu billalu ahead for Krishna Jayanthi?

Yes, you can make them 2–3 days ahead and store in an airtight container. The taste actually improves the next day as flavors settle.

Q: What millet flour works best for healthy nipattu?

Little millet flour, kodo millet flour, and barnyard millet flour are best. They have a neutral taste that blends well with spices and yields a crisp texture.

Q: Can I bake millet chakkilalu instead of frying?

Yes. Flatten discs slightly thicker, arrange on a greased tray, brush lightly with oil, and bake at 180°C (350°F) for 15–18 minutes or until crisp, flipping halfway.

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