Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.
Things needed :Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry
Method :1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.
6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).
9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.
10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.
12. Repeat the same and prepare the remaining nippattu.
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small nippattu can be prepared. (According to the size).