Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 1 cup Foxtail Millet flour
- 1 cup Rice flour
- 1 cup Gram flour (besan)
- 2 tablespoons Raw Peanuts (Moongphali) - roasted
- 2 teaspoons Dry Red Chillies - finely crushed
- 1 teaspoon Dessicated Coconut
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Sesame seeds (Til seeds)
- 1/2 cup Dill leaves - finely chopped
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Butter - sizzling hot melted
- 1-2 cups Hot water
- Salt - to taste
- 3 cups Sunflower Oil - to deep fry
Instructions
- To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat
- Switch off the heat and cool it completely
- Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together
- Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly
- Now add lukewarm water little by little and mix into a soft and pliable dough
- Make little balls and roll them flat into little discs, about 2 inches in diameter
- You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu
- Heat oil in a deep fry pan on medium-high
- When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough
- Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil
- They will sink, and foam at first, then come up to the surface quickly
- Flip them over to the other side and let them turn into golden brown colour
- Drain the savouries on a paper napkin or sieve over a bowl
- When the savouries are completely cool, store them in airtight boxes in a cool dark place
- Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Snack
- Vegetarian