|NIPPATTU, JUST TAKEN FROM THE HOT OIL..|
WHAT YOU NEED:
Soak boiled rice overnight. Grind it to a very fine paste adding a little water.
Then spread a cotton towel, pour all the rice paste on it and keep covered for an hour.
When you open the towel the paste will become like a chappati dough.
In the rice dough, mix maida and butter well.
Now dry roast peanuts. Remove the skin and crush them slightly.
Do the same way with hurikadale and keep aside.
Grind roughly green chillies, coconut and salt. Keep aside.
Now mix ground chillies, roasted nuts, Asafoetida, curry leaves, red chilli powder along with rice dough.
Make gooseberry sized balls and flatten on a greased plastic paper.
|FRYING IN OIL.....|
Then fry them well, crisp on both sides.
Store them in a air tight container when they have completely cooled.
Serve Nippattu with evening Tea.