- soak the chana dal in hot water for about 30 minutes. After 30 minutes drain the water out. In a mixing bowl, add the ragi flour, rice flour, crushed peanuts, salt, red chilli powder, asafoetida, soaked chana dal, sesame seeds, hot oil and mix well. The mixture should resemble coarse crumbs. Add little warm water at a time and knead to make a firm dough. Cover the dough and allow it to rest for 10 minutes. Heat a pan with oil for deep frying. Grease your fingers and palms with oil. Make marble sized portions of the Ragi dough. Place the dough on a greased surface and flatten the dough with your fingers and shaping it in the form of a disc of about 1/4 inch thick or thinner. Gradually slide a few discs into the preheated oil and deep fry on medium heat until crisp. Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool.
Ragi chekkalu
#myrecipe
By Chandana Guptha
Mar, 12th
644
Servings
10 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Ragi flour
- Rice flour
- Chana dal
- Water
- Hing
- Sesame seeds
- Peanuts
- Oil
- Red chilli powder
- Salt
