Ragi Thattai | Finger Millet Thattai

Ragi Thattai | Finger Millet Thattai

Ragi thattai,finger millet thattai

Ragi thattai / finger millet thattai is a crispy crunchy and healthy South Indian snack variety which can be prepared very easily  and quickly.
Try this ragi thattai for upcoming Krishna Jayanthi festival.Check out the recipe below.


Ragi flour -1 cup
Rice flour -1/2 cup
Urad dal flour -1/4 cup (see notes below)
Cumin seeds-1 tsp
Bengal gram dal -2 tbsps ( soaked for 10 mins)
Red chilli powder-1 tsp
Curry leaves few
Salt to taste
Asafetida a pinch
Oil for deep frying


👉Combine all the ingredients except oil together in a mixing bowl.Sprinkle water little by little and make a soft dough.
👉Make lemon sized balls of the the dough.

👉Heat oil for deep frying.
👉Smear oil on a aluminium foil / plantain leaf and place the ball on it.Gently flatten it to small poori shapes.Make holes using a fork.

👉Deep fry in oil in medium flame until the bubbling of the oil stops and thatti becomes crisp.

👉Drain excess oil using a tissue paper.

👉Allow the ragi thattai to cool completely and then store in airtight container.

Preparation time -30 mins
Yield -approx 20 thattais depending on size


For urad dal flour -

Dry roast 1/2 cup urad dal to light golden brown colour ,allow it to cool and powder it finely .
Seive the flour and then use.
Or you can use ready-made urad dal flour .

1.Always cook in medium flame otherwise the thattai won't be cooked properly and will be soft.
2.Make sure you add very little water for making dough .
3.You can add a tsp of hot oil into the flour mixture while mixing this will make the thattai more crispy but don't add too much .

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.