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 asafoetidaSalt to taste
1 Tblsp cooking oil to mix the dough
2 cups of oil to deep fry
water to mix into a soft dough
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.