Ingredients
Rice flour
|
2 cups
|
Maida
|
¼ cup
|
Peanuts
|
100 gms
|
Roasted gram (hurigadale)
|
100 gms
|
Sesame seeds
|
100 gms
|
Dry coconut pieces
|
50 gms
|
Chilli powder
|
2 tspns or according to taste
|
Asafoetida/Hing
|
½ tspn
|
Oil
|
For deep frying
|
Salt
|
As per your taste
|
Method
- In a bowl, mix rice flour, maida, peanuts, roasted gram, sesame seeds, coconut pieces, chilli powder, asafoetida and salt, without adding water yet.
- Now heat oil in a small laddle. When it is really hot, pour it over the above mixture. Be careful not to mix it with hand straight away as the oil will be very hot.
- Using a wooden spoon or a plastic big spoon, mix the ingredients until everything is mixed.
- Now add water and knead into a thick dough. Cover it with a wet cloth and keep it aside.
- Now shape them into lemon-sized balls. Press them into the shape of a circle on a grease-proof paper or a wet cloth. Make enough to fry for each batch.
- Heat oil in a kadai for frying. When it is hot, start frying the nippattus until they are crispy and store them in an air tight container.
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