How To Make Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu

To begin making the Ragi Nippattu formula with Peanuts and Sesame, soak the chana dal in burning liquid for about 30 mins.

After 30 mins strain the liquid out.In a mixing dish, mix in the ragi baking flour, rice baking flour, crushed peanuts, table salt, red chilli ground mix, asafoetida, soaked chana dal, sesame seeds, burning oil and liquidize well.The mixture should resemble coarse crumbs.

mix in little mildly hot liquid at a time and fold to make a firm pastry mix.wrap the pastry mix and allow it to rest for 10 mins. mildly hot a cooking vessel with oil for deep frying the Ragi Nippattu formula.oil your fingers and palms with oil.

Make marble sized portions of the Ragi Nippattu pastry mix.Place the pastry mix on a greased surface and flatten the pastry mix with your fingers and shaping it in the form of a disc of about 1/4 inch thick or thinner.Gradually slide a few Ragi Nippattu discs into the preheated oil and deep cooking vessel-fry on medium mildly hot until crisp and you notice light brown spots on the ragi.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.Once done, strain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool.

Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container.enjoy the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a burning cup of filter coffee for a evening tea time snack.