NIPPATTU

Ingredients :

• Rice flour - 4 cups (washed dried & milled)
• Roasted pea nuts - 1¼ cup (without skin)
• Grated dry coconut - ¾ cup
• Hot oil - ¾ of big laddle
• Salt - 2 tsp (heaped)
• Red chilli powder - 2tsp
• Asafoetida powder - ¼ tsp
• Finely chopped curry leaves - 1 tsp
• Sesame seeds - 2 tsp
• Oil - to deep fry

Method :

Sieve rice flour. Crush pea nuts coarsely using a rolling bin. Powder chutney dhal till coarse rawa consistency. Dry the grated coconut under hot sun till crisp and powder it in a mixie. Mix all the dry ingredients together in a bowl. Add hot oil, mix well and press it in that container itself. Keep it covered till next day. Divide the flour into 3 or 4 parts. Sprinkle water to one portion and prepare a thick dough. Heat oil in a broad deep frying pan. Prepare big lemon sized balls from the dough. Pat on top of a greased polythene sheet to form thick flat circle. (like a puri) Deep fry in oil, in medium flame till it becomes crisp and dark brown in colour. Drain, remove excess oil. Cool it to room temperature. Store in air-tight container