BM #68 Day 6 -
I made a quick trip this summer to India and had some wonderful time with my family. On one occasion, my bhabhi had come down from Mumbai and got these delicious Ragi Nippattu which was enjoyed by kids and adults alike.
I immediately took the recipe from her and snapped some pictures in my mom's house and tucked away some to take home.
I felt very happy to click the picture on a wooden swing (Uyyala Peeta in Telugu) which is more than 80 years old and is an heirloom. The swing has so many memories attached over the decades. It has seen and has been enjoyed by all, ranging from babies to centenarians. I was looking through my photo archives to see if the swing is visible in any of the pictures. But couldn't find a decent picture.
Anyway thanks to my bhabhi, I have this wonderful recipe for today.
Recipe Source my Bhabhi
Ragi Flour 1 cups
Rice Flour 1/4 cup
Onions minced (about 2 medium sized onions)
Cumin seeds, Salt, Chili Powder, Asafotida as needed
Hot Oil 1 Tbsp
Peanuts Coarsely crushed 1/4 cup
Oil to deep fry
Method Of Preparation -
In a mixing bowl, add the flours, crushed peanuts, salt, red chili powder, asafotida, cumin seeds and mix well.
Add in the hot oil and mix well until the flour resembles bread crumbs.
Add the minced onions and knead into a stiff dough. Add warm water if necessary. Keep the dough covered while making the nippattu.
Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc.
Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.
After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.
Remove onto paper towels and store in an air tight container upon cooling.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 1 hour
Makes about 50-60