This deep-fried savoury disc from Karnataka is close to Thattai in Tamil Nadu.
NIPPATTU
Ingredients
2 tbsps roasted peanuts
2 tbsps roasted gram (daliya)
1 cup rice flour
½ cup gram flour (besan)
1 tbsp white sesame seeds
2 tbsps shredded curry leaves
2 tbsps chopped fresh coriander leaves
1 tsp red chilli powder
½ tsp cumin seeds
Salt to taste
3 tbsps ghee + for greasing
Oil for deep frying
Method
1. Take the peanuts and roasted daliya in a mortar and coarsely crush with the help of a pestle.
2. Take rice flour in a parat, add gram flour, crushed peanut-daliya mixture, white sesame seeds, curry leaves, coriander leaves, red chilli powder, cumin seeds, salt, ghee and 1¼ cups water and knead into a soft dough.
3. Grease a small plastic sheet with some ghee, place a small portion of the dough and place it over the greased sheet and shape the dough into a small disc.
4. Heat sufficient oil in a kadai. Gently slide in the small discs a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Allow to cool. Store in an air tight container and serve as required.
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