NIPPATTU

I had a strange habit in my childhood days.  I had started collecting  whatever I saw which fascinated me... stones, attractive ads, cuttings from magazines or papers and many many more.... I had discarded 3/4th from my collections when I got married. I had brought some of them to my new house after marriage. A few days back I was just going through all the stuff, and in there, I found one recipe written by Jaya V Shenoy. This recipe for 'NIPPATTU' was published in the Kannada magazine "TARANG", dated 11th Sep. 1988.  In her recipe she had used  rice powder, but I used boiled rice for it.

NIPPATTU, JUST TAKEN FROM THE HOT OIL..

WHAT YOU NEED:

Boiled rice - 2 cups

Maida - 1/2 cup

Hurikadale - 1 tbsp

Ground nut seeds - 2 tbsp

Green chillies - 8-10

Red chilli powder - 2 tsp

Butter - size of an orange

Sesame seeds, black or white -2 tsp

Coconut, grated - 1 tbsp

Asafoetida - dissolved in little water

Curry leaves - 4 sprig (chopped)

Table salt -2 tsp

DOUGH MIXTURE

MAKING BALLS....

FLATTENED NIPPATTUS..

HOW TO MAKE :

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.