Ragi thattai recipe - Ragi Nippattu recipe - finger millet thattai recipe - snacks recipes - festivals, deepavali, diwali recipes

When Ragi is in trend with my sons I wanted to try this. It is a very simple yet tasty one. With millet it is also healthier than original Thattai. When I was making this, I remembered making snacks during my childhood days.. the amount of planning it takes to make it esp in my grandma place. We make full meals for morning and we start our snack making process and it takes almost entire day. After it is done the whole process of dividing the snack to my mum and her siblings was really unique experience. Miss those days

ragi flour - 1 cups
rice flour - 1.5 tablespoon 
Roasted gram flour - 1.5 tablespoon
butter - 1 tablespoon
hing / Asafoetida -  1/4 teaspoon
Sesame seeds - 1 tablespoon
Red chilli powder - 1 teaspoon
Salt to taste
bengal gram dal - 1.5 to 2 tablespoon (soak it in hot water for 30 mins)
Curry leaves - few
Oil for deep frying


Take Ragi flour, Rice flour, Urad dal flour, Roasted gram flour, Salt, Red chilli powder, Hing. Mix well. 

Add Butter, Sesame seeds soaked bengal gram. Mix well. Add water little by little and make a nice smooth dough

Greese a zip lock cover or plastic bag (lunch or sandwich bag) with oil.Take a lemon sized dough and flatten it using your palm. Prick it with frok (this will avoid puffing up). If you have poori presser you an use that too

Heat a kadai with oil for deep frying. When the oil is hot, Lift the fatten flour from the plastic bag drop it in the oil. keep the flame in medium. 

Drop Thattai in the oil. keep the flame in medium. Cook till "shhhh" sound subsides
Take out the cooked Thattai (make sure you drain all the oil) and put it in tissue to drain excess oil. Once it is cool down store it in air tight container

Enjoy this snack anytime!