Name: Ragi Pepper Crackers recipe by jk JK at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 2 tbsp chana dal soaked for 30 min; 3 tbsp fried gram; 2 tbsp peanuts; 2-3 tbsp peppercorns; 1/2 cup rice flour; 1/2 cup ragi flour; 2-3 tbsp gram flour; 1/2 tsp turmeric powder; 1 tsp Chilli Powder; 1 spring curry leaves chopped; 1 tsp cumin seeds; 1/2 tsp sesame seeds; 2 tbsp oil for dough; Salt as per taste

ABOUT Ragi Pepper Crackers RECIPE

Ragi Pepper Crackers / Finger millet Pepper crackers are also known as thattai or thattu vadai/ chekkalu/ nipattu. It is a traditional south Indian snack mostly made on festive days. Crackers are one of those healthy snacks and if homemade can be given to toddlers as finger food.

Ingredients Serving: 10

2 tbsp chana dal soaked for 30 min
3 tbsp fried gram
2 tbsp peanuts
2-3 tbsp peppercorns
1/2 cup rice flour
1/2 cup ragi flour
2-3 tbsp gram flour
1/2 tsp turmeric powder
1 tsp Chilli Powder
1 spring curry leaves chopped
1 tsp cumin seeds
1/2 tsp sesame seeds
2 tbsp oil for dough
Salt as per taste

Instructions

Soak chana dal (Kadalai Parupu) for at least 30 min.Grind fried gram(Pottukadalai) to fine powder.Slightly roast the peanuts and remove skin and roughly give a pulse and grind it to coarse powder.Grind peppercorns to powder separately.
Take a bowl, put in rice flour, ragi flour (rice and ragi in equal ratio), fried gram flour ( from step 2), gram flour (kadalai maavu), turmeric powder, chilli powder and salt.
Mix well and sieve these flour into a mixing bowl. To this, add soaked and drained chana dal, coarsely ground peanuts, freshly ground pepper powder, chopped curry leaves,cumin seeds, sesame seeds and oil.
Make a tight soft dough with very little water. Use extra oil if necessary.
Make very small gooseberry sized balls out of it. Place a tissue and then a neat cloth over it. Place the balls on the cloth. Grease your fingers with oil and flatten them to a thin round. Prick them slightly with fork all over.
Transfer the flattened dough to the back of ladle. Heat oil and in medium flame, fry them in batches.

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