Take peanuts in a mixer and coarsely powder using pulse mode and transfer it.

Similarly powder roasted gram too and keep aside. Measure finger millet flour, rice flour, maida and semolina.

In a wide bowl add all the flours, rava, powdered peanuts and roasted gram. Also add salt, red chilly powder, sesame seeds, hing and chopped curry leaves. Give a quick mix.

Next add 2 tbsp of hot oil in to the same bowl and mix. Adding water little by little, knead stiff dough for nippattu.

Now divide the dough in to lemon sized balls. Grease oil on couple of alluminum foil sheet and keep them ready.

Keep a alluminium foil sheet over the papad making press with a dough ball and cover it with one more sheet of alluminum foil. Then press gently.

Carefully transfer the rolled nippattu in to hot oil and deep fry them in medium flame till it turns crisp. You can keep a batch of rolled nippattu ready before frying.

Repeat the process with all the dough. Crispy ragi nippattu is ready to munch on.

The dough consistency is very important. It should neither too loose nor too stiff. So add water carefully.

Nippattu shouldn't be very thick, in that case it will not be crispy.

You can either use alluminum foil or banana leaf or polythene sheet to press nippattu.

After pressing each one, you may have to grease oil. Otherwise nippattu may stick to alluminium foil.

Deep frying in medium flame is recommended.

If stored in an air tight container, it stays crisp for many days.