Servings - 40 

Ingredients:  

• 2 cups rice flour 

• 1/2 cup plain flour (maida) 

• 3/4 cup lightly roasted peanuts 

• 3/4 cup fried gram 

• 20 curry leaves, chopped 

• 1 tablespoon chilli powder 

• 1/2 teaspoon cumin seeds 

• 1 tablespoon sesame seeds 

• 4 tablespoons hot oil 

• 1 teaspoon salt, or as needed 

• 1 cup water or as needed 

• Oil for deep frying  

Method:  

1. In a blender, add the peanuts and fried gram. 

2. Coarsely grind them. Remove 1/2 cup of this coarsely ground peanut and fried gram mixture, setting it aside. 

3. Continue to grind the remaining peanuts and fried gram to a medium-fine consistency. 

4. In a mixing bowl, combine the medium-fine peanut and fried gram mixture, rice flour, plain flour (maida), chopped curry leaves, chilli powder, salt, cumin seeds, sesame seeds, and 4 tablespoons of hot oil. 

5. The flour mixture should sizzle, which will help make the nippattu flaky. 

6. Mix the ingredients together with a spoon, then use your hands to blend them well.

7. Gradually add water, little by little, until the dough comes together. Knead it into a soft yet firm dough that is pliable. 

8. Roll out the dough into a large circle on parchment or wax paper and cut it into small circles using a cookie cutter. 

9. Heat oil in a deep pan over medium heat for frying. 

10. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface immediately. 

11. Carefully lift each nippattu from the wax paper and place it into the hot oil. 

12. You can fry 3-4 nippattu at a time. Let them cook undisturbed for about a minute to avoid breaking. 

13. Once they rise up and firm up, flip them over carefully. 

14. Cook each side until the nippattu turns golden brown and crispy. 

15. Remove from the oil and drain on kitchen tissue to absorb any excess oil. 

16. Store them in an airtight container once they’ve cooled to room temperature. They will stay fresh for up to 15 days.