Ragi Nippattu/Kezhvaragu Thattai/Fingermillet Nippattu

Are you surprised to read the name of this post?? yep i prepared these thattais yesterday evening with ragi/fingermillet flour along with other usual flours..This time i was quite happy to see my diwali savouries are prepared with wholegrains.One among my recent trial with ragi flour is this thattais.I was quite skeptical to add ragi flour while preparing the thattai dough,however this is the first time am using ragi flour in thattais. Since its my first trial,i prepared a small batch of thattais to check whether they turn crispy or not, for my surprise they turned out excellent. Immediately i prepared my second batch dough for making more thattais.I loved the addition of ragi flour in this thattais since they didnt change the taste or the crispiness of the thattais, however the colour of this thattais will be dark in colour. I am soo excited to share one of my new culinary invention, these crispy ragi thattais to you all.

However we loved munching these crispy deep fried beauties without any guilt.Dont forget to give a try to this ragi thattais if you dont know what to prepare for your diwali savouries.Adding the humble 'wholegrains' in our savouries will definitely make them more healthier eventhough they are deepfried.Dunno how to add fingermillet aka ragi in your savouries, just check my other savouries prepared with ragi aka fingermillet flour - Ragi Ribbon Pakoda,Ragi Omapodi and Ragi Murukku.

2cups Rice flour
2cups Ragi flour/fingermillet flour
1cup Split roasted gram flour/Pottukadalai maavu
2tsp Butter
1/2tsp Asafoetida powder
2nos Dry red chillies
4no Garlic cloves
1/2tsp Cumin seeds
1/2tsp  Fennel seeds
1tsp Peppercorns
Few curry leaves
1/4cup Channadal
Salt
Oil

Soak the channadal, in hot water for half an hour.

Grind the dry red chillies, cumin seeds, fennel seeds, peppercorns, garlic cloves,curry leaves as bit coarse powder.

Take this grounded powder along with rice flour,ragi flour, split roasted gram flour, butter,asafoetida powder,salt, soaked channadal in a large vessel and knead a soft dough with enough water..

Heat oil for deepfrying, make golf ball sized balls from the dough.

Line two greased baking sheet or ziplock bags in a poori press.

Place the dough ball in the middle of the baking sheet and give a genlte press to flatten the dough.

Drop this flattened thattais to the oil, fry until the both sides turns golden brown.

Drain the excess of oil with paper towel.

Repeat the same process until the dough get finished.

Conserve these thattais in an air tightened box and enjoy!