Ragi Thattai

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Cooks in: 30 Minutes Serves: 3 People

Thattai is a famous snack item across South India known in various names. I have already shared Schezwan thattai recipe. This one is a simple version with common ingredients. Millets absorb less oil compared to rice. Ragi is rich in iron and calcium. Try this easy recipe for the evening snack.



  1. In a wide bowl add ragi flour and mix other ingredients except oil. Make a soft stiff dough using warm water. Keep the bowl covered with a lid. Let it rest for 15 minutes.
  2. Heat enough oil in a pan to deep fry. Divide the dough into small lemon size balls and flatten them with fingers.
  3. Deep fry them in the oil on medium heat. Turn them in between with a perforated ladle so that they are evenly fried. Once done, remove them on a kitchen tissue and remove the excess oil.
  4. Once they cool down, store in an air tight container.


  • Since the colour of ragi is dark, it is difficult to find out whether they are fully cooked. So keep an eye ¬†while frying. Do not over fry.

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