Nippattu

Preparation time: 30 mins | Cooking time: 45 mins

During tea time there's always an array of questions about snacks. This prompted me to prepare something that is easy to make. Easy in the sense, no moulds or special gadgets :-). It stays fresh for over a week when stored in an air tight container. Karnataka is the origin of this recipe. It may be called with different names in other states of India. My kids are not fond of nuts, so I haven't used it though the recipe demands it.

Ingredients
Rice flour-1 1/2cup
Maida-1/2cup
Besan-1/4cup
Roasted and coarsely powdered groundnuts-100gms
Fried gram(pottukadala) powdered coarsely-50gms
Cumin seeds-1/2tsp
White sesame seeds(till seeds)-1tbsp
Red chilli powder-2tsp
Hing(asafoetida powder)-a pinch
Hot oil-2tbsp
Salt to taste
Oil to deep fry

Method
To the dry flours add hot oil, salt, hing, chilli powder and mix well. Add rest of the ingredients, mix well, add water and knead to form a stiff but pliable dough. Take a heaped teaspoon full of the dough and roll it into a tight ball between the palms of your hands. Grease a sheet of plastic/butter paper and flatten out the ball to form a round disc of about 3 inches diameter. Prick the disc with a fork, to prevent it from puffing up while frying. Deep fry in hot oil. Flip once or twice in between and fry until golden brown.



Note: You can also do with
Maida-2 cup
Rice powder-1 cup
or
Rice powder-1 cup
Urad dal powder-2 tsp

and rest of the ingredients are the same