Ragi Thattai/ Ragi Pappu chekkalu/ Ragi Nippattu is a crunchy, flavorful and delicious disc shaped South Indian fried snack that can be prepared during festivals like Diwali. Traditionally Thattai/ pappu chekkalu is prepared rice flour and urad dal flour but to give it a healthy twist I tried makjng it with Ragi flour/ Finger millet flour and it tasted amazing.
This aromatic snack can be prepared easily at home without much hassle and can be stored for a week in air tight container. The best thattai that I have tasted till now is from “grand sweets and snacks” which we don’t find it often here, and my other THATTAI RECIPE tastes just close to it hence made few changes to my thattai recipe and here you have this yummy, crunchy and flavorful MILLET THATTAI.
Thattai is called Pappu billalu at my house and my mom makes really tasty ones. The below recipe requires grinding of a flour and soaking of channa dal which gives extra taste and crunchiness to the recipe.
Since I posted recipe like below for this year’s and last year’s diwali:
And 60+ Diwali sweets and snacks recipes, So thought to post Millet thattai recipe and here it is for you guys!! After relishing all these sweets and snacks don’t forget to take you DIWALI LEGIYAM.
So let’s get to the making of Ragi thattai/ Millet thattai!
| PREP TIME |
COOK TIME |
TOTAL TIME |
SERVES |
| 20 min |
25 min |
45 min |
5 |
Ingredients
- Ragi flour/ Finger Millet flour – ½ cup
- Rice flour – ½ cup
- Urad dal flour – ¼ cup
- Chana dal – 1 ½ tbsp
- Sesame seeds – ½ tsp
- Chilli powder – ¼ to ½ tsp
- Salt – to taste
- Hing – few pinches
- Curry leaves – a sprig
- Butter – 1 tbsp
- Water – ½ cup
- Oil – for deep frying
How to make Ragi thattai with step by step images
- Wash and soak channa dal in a bowl of water for 20 to 25 minutes.
- Heat a pan, add urad dal and dry roast in medium flame until golden brown. Allow it to cool down, then add it in a blender and grind it into fine powder.
- Take a wide bowl add ragi flour/ finger millet flour, rice flour, urad dal flour, red chilli powder, salt, hing, curry leaves, melted butter and sesame seeds. Mix well.
- Now add water gradually to form a soft dough.
- Heat oil in a pan. Meanwhile, pinch a small portion (gooseberry/ amla size) of ragi dough roll it to a ball and repeat the process and keep the balls aside. Keep it covered so they don’t dry.
- Now apply little oil in a ziploc cover/ butter paper, now place a ball of dough on it. Now place another cover on it and press it using a small cup/ cap to flatten it into small roundel. Now using a fork/ toothpick make holes all over the flattened dough. (This step helps thattai not to fluff like poori)
- Keep all the flattened dough aside either on a cloth/ foil paper applied greased with little oil.
- Check the oil temperature before making nippattu, by dropping a small ball of dough, when it rises up immediately the oil is at right temperature. Now, gently take the flattened ragi thattai/ nippattu from the cover and slide it into preheated oil and cook in medium flame, flip it gently over to other side and cook till bubble ceases completely, after bubble ceases put the flame to low and cook another 30 seconds to 1 minute for crispy texture. Make sure to do this in low flame as it will get burnt or brown faster which will alter in taste. When done remove it using slotted spoon and transfer it to a plate with paper towel.
- You can also try frying 4 to 5 nippattu at a time, but the frying time might differ. Repeat the whole process until all the dough is complete. Serve ragi thattai/ pappu billalu with tea/ coffee and store the leftover in air tight container.