This is one more quick and easy recipe. I’ve always loved Nippattus or Thattai like they are called in Tamil Nadu. Popular as an evening snack. I made these from one cup of rice flour and was amazed at the quantity they produced! if you can mix a dough and deep fry, these are your friends! Do try it and let me know how they turned out.
Nippattu (Makes about 2 dozen)
Rice Flour 1 Cup
Putnalu Pappu Powder 3 Tablespoons (Roasted Channa Dal)
Urad Dal Powder 3 Tablespoons
Water As needed, about 1 Cup
Red Chilli Powder ½ teaspoon (adjust according to taste)
Hing / Asafetida ¼ teaspoon
Roasted Channa Dal 2 Tablespoons (soaked in water for 30 minutes)
Ghee or Butter 1 Teaspoon
Curry Leaves 5-6, torn into bits
Salt to taste
Channa Dal 2 Tablespoons (soaked in water for 2 hours, drain before use)
Oil for deep frying
Mix together the salt, asafetida, red chilli powder, soaked and drained channa dal, putnalu pappu powder, urad dal powder and rice flour. Bring a cup of water to boil and add the dry powder mixes to it. Stir to combine with a spoon.
Cover it with a lid and turn off the heat. Allow it to cool completely.
Once cool, add the rest of the ingredients and knead into a smooth dough.
Divide the dough into small lemon sized balls and between two sheets of well oiled plastic or aluminium foil or a banana leaf, press into a thin disc with your fingers.
Heat the oil for frying in a pan, put a pinch of dough to test the readiness. If the oil is ready, the dough will rise immediately to the top.
Prick the rolled out dough with a fork to prevent it from puffing up. Drop a couple at a time into the hot oil and fry gently on medium heat till they are golden brown.
Remove and drain on absorbent paper. Repeat till all the dough is used up.
Cool and store in an airtight container