|1.||Rice flour / biyappindi / arisi maavu / akki hittu 1/4 cup|
|2.||Maida 1/2 cup|
|3.||Besan 1/4 cup|
|4.||Roasted gram 1/4 cup|
|5.||Groundnut / peanut, roasted, 2 tablespoons|
|6.||Dry coconut/ copra gratings 2 tablespoons|
|7.||Jeera 1 teaspoon|
|8.||Curry leaves, chopped, 2-3 sprigs|
|9.||Hing few pinches|
|10.||Sesame seeds 1 teaspoon|
|11.||Ghee 2 -3 teaspoons|
|12.||Chili powder 1/2 teaspoon or to taste|
|13.||Salt to taste|
|14.||Oil for deep frying|
roasted gram, groundnuts, jeera and dry coconut to a mixer jar.
Dry grind to a coarse powder.
Switch on the mixer and switch it off immediately. Repeat one more time.
Do not keep the mixer on for more time, because the mixture will become powdery.
all the three flours in a bowl.
Add one more teaspoon of ghee if you like the nippattus to be tastier. These also break easily.
Be aware, however, using more ghee will make the nippattus consume more oil.
ground mixture, curry leaves, hing, sesame
seeds, chili powder and salt.
water little by little and mix to make the dough. It should
have chapati-dough consistency.
Nippattu dough is ready.
Heat oil to deep fry.
lemon-size balls from the dough. Flatten each ball.
You can use the aluminum foil available in some food cartons, for example a cereal box.
Coat a few drops of oil across an aluminum foil or a holige or plastic paper.
and spread each flattened ball, so it's about the size of a small
poori. The thickness should be more than of the
a dal-size dough into the oil.
If the dough comes to the top immediately, then you are ready to fry.
Slowly and carefully drop the raw nippattus, one at a time, into the oil.
Flip the nippattus after the color changes.
till the color changes to golden brown on both sides.
the nippattus on paper napkins to remove excess oil.
Nippattu is ready.
|TIPS||How to make Nippattu|
make crispy nippattus:
- Set flame to medium
- Fry till both sides are very light-golden brown
- Set flame to low
- Fry till both sides are golden brown
the nippattus in an air-tight box. This food will remain good for about