This deep-fried savoury disc from Karnataka is close to Thattai in Tamil Nadu.

NIPPATTU

Components

2 tbsps roasted peanuts
2 tbsps roasted gram (daliya).
1 cup rice flour.
1/2 cup gram flour (besan).
1 tbsp white sesame seeds.
2 tablespoons shredded curry leaves.
2 tbsps chopped fresh coriander leaves.
1 tsp red chilli powder.
1/2 tsp cumin seeds.
Salt to taste.
3 tablespoons ghee + for greasing.
Oil for deep frying.

Approach.

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, include gram flour, crushed peanut-daliya mix, white sesame seeds, curry leaves, coriander leaves, red chilli powder, cumin seeds, salt, ghee and 1 1/4 cups water and knead into a soft dough.
3. Grease a little plastic sheet with some ghee, position a small part of the dough and place it over the greased sheet and form the dough into a little disc.
4. Heat enough oil in a kadai. Gently slide in the small discs a few at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
5. Permit to cool. Store in an air tight container and act as required.

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