NIPPATTU [ A CRUNCHY AND CRISPY SNACK FOR TEA TIME]

INGREDIENTS

2 cups rice flour

1/4 cup roasted channa gram/ hurigadle/chutney dal / kadale pappu1

1 table spoon  red chili powder (adjust according to your spice tolerance)

1/4 cup dry roasted peanuts

1 Tsp white sesame seeds (optional)

1/2 Tsp asafoetida

Salt to taste

1 Tblsp cooking oil to mix the dough

2 cups of oil to deep fry

water to mix into a soft dough

METHOD

1.       Crush the peanuts very slightly to break into 2 or 3 pieces per peanut, do not powder them.

2.       Take rice flour in a wide bowl, add  1 table spoon oil, salt,chillipowder, asafoetida powder, roasted gram, crushed peanuts and sesame seeds if using and mix well.

3.       Add water slowly to the mixture and bring it to a single soft mass. 

4.       Heat the oil on medium heat for deep frying .

5.       Take a small lime sized balls from the dough and flatten it on a aluminium foil or plastic wrap holding the end of the foil in one hand, gently remove the flattened discs and drop them into the hot oil.

6.       Cook the nippattus on medium heat for 2-3 minutes before turning them over. Let it cook for another 2-3 minutes. A good indication is for the bubbles to stop and the oil becomes calm.

7.      Remove the fried nippattus with a slotted spoon, drain the oil and take them on to a plate.

8.      When the nippattus cool down, store them in an air tight jar.

DRUMSTICK SAMBAR WITH COCONUT / NUGGEKAYI SAMBAR

INGREDIENTS

1 cup toovar dal

3-4  drum sticks cut into 2”-3” length

1 onion cut into slice

2-3 table spoon sambar powder

1 table spoon chopped fresh coriander leaves

¼ tea spoon turmeric powder

Salt to taste

FOR GRINDING

½ cup grated coconut

A small lemon size tamarind

1-2  tomato

 FOR TEMPERING

1 sprig of curry leaves

¼ tea spoon asafoetida

2 table spoon cooking oil

½ tea spoon mustard seeds

1/2 tea spoon jeera

METHOD

1. Cook the dal with  onion, turmeric and 2-3 drops of oil  with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth paste.

3. Boil cooked dal and drumstick in a heavy bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook for few minutes until the drum stick cooked and  sambar reaches the desired consistency. Add chopped coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard seeds, when it starts to splutter, add jeera, curry leaves and asatoefida, fry for few seconds and pour over the sambar.

5. Serve hot with steamed rice or idlies

MASALA RICE FLOUR BREAD /MASALA AKKI ROTTI

INGREDIENTS

2 cup rice flour

1 medium size onion chopped

3-4 green chilli chopped

1 table spoon chopped fresh coriander leaves

3 table spoon roasted coarsly  powdered ground nut

2 table spoon grated coconut

1 sprig chopped curry leaves

Salt to taste

Water as required

METHOD

1.      Mix rice flour, onion,ground nut powder, coriander  leaves, curry leaves, green chillies, grated coconut,  salt and warm water.

 

2.      On a plastic sheet, spread a thin layer of the dough to make roti.

3.      Heat tava and apply oil. Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides.

 

4.      Serve hot with peanut chutney.