Nippattu

Ingredients

  1. rice powder-1 cup
  2. uddina hittu(urad dhall powder)-2 tsp
  3. hurigadale-1 handfull
  4. roasted kadale kayibija(without skin)(ground nuts)-1 handfull
  5. red chilli powder-4 tsp
  6. yellu(white til)-2 tsp
  7. kobbari(powdered)-1 hand full
  8. hot oil-3 tsp
  9. salt-3 tsp
  10. hing-1/4 tsp
  11. om seeds-1 tsp
  12. curry and corriander leaves-few(finely chopped)

refined oil-for frying

Method

  1. crush hurigadale and kadale kayibija coarsely
  2. mix all the ingredients in a basin,add hot oil,pour water and prepare a thick dough
  3. take a lemon sized dough,pat on a greased polythene sheet to form a thick flat circle(like a poori)
  4. deep fry in hot oil,in medium flame,till crisp and dark brown in colour
  5. remove ,cool and store in an air tight container

note

you can also do with

  1. maida-2 cup
  2. rice powder-1 cup

and rest of the ingredients is same

VARIATION

Ingredients

  1. raw rice flour-1 1/2 cups
  2. maida-1/2 cup
  3. besan-1/4 cup
  4. dry copra bits-100gms
  5. roasted and powdered groundnuts-100gms
  6. fried gram(hurigadale) powdered coarsely -50 gms
  7. jeera seeds-1/2 tsp
  8. nylon or normal til-1 tblsp
  9. red chilli powder-2 tsp
  10. hing-a pinch
  11. hot oil-2 tblsp

Method

  1. to the dry flours add hot oil,salt,hing,chiili powder and mix well.
  2. add fried gram and ground nuts to the flour,add till and jeera,copra bits
  3. mix well and make a stiff dough.keep for 10 minutes
  4. flatten them and fry in hot oil.
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-Share Alike 2.5 License.