Nippattu
Ingredients
- rice powder-1 cup
- uddina hittu(urad dhall powder)-2 tsp
- hurigadale-1 handfull
- roasted kadale kayibija(without skin)(ground nuts)-1 handfull
- red chilli powder-4 tsp
- yellu(white til)-2 tsp
- kobbari(powdered)-1 hand full
- hot oil-3 tsp
- salt-3 tsp
- hing-1/4 tsp
- om seeds-1 tsp
- curry and corriander leaves-few(finely chopped)
refined oil-for frying
Method
- crush hurigadale and kadale kayibija coarsely
- mix all the ingredients in a basin,add hot oil,pour water and prepare a thick dough
- take a lemon sized dough,pat on a greased polythene sheet to form a thick flat circle(like a poori)
- deep fry in hot oil,in medium flame,till crisp and dark brown in colour
- remove ,cool and store in an air tight container
note
you can also do with
- maida-2 cup
- rice powder-1 cup
and rest of the ingredients is same
VARIATION
Ingredients
- raw rice flour-1 cup
- maida-1/4cup
- chiroti rave -1/4 cup
- dry copra bits-100gms
- roasted and powdered groundnuts- 1/4 cup
- fried gram(hurigadale) powdered coarsely -1/4 cup
- jeera seeds-1/2 tsp
- nylon or normal til-1 tblsp
- red chilli powder-2 tsp
- hing-a pinch
- hot oil-2 tblsp
Method
- to the dry flours add hot oil,salt,hing,chiili powder and mix well.
- add fried gram and ground nuts to the flour,add till and jeera,copra bits
- mix well and make a stiff dough.keep for 10 minutes
- flatten them and fry in hot oil.
page revision: 24, last edited: 17 Apr 2020 05:55