Nippattu

🔥 Prep

• Measure out 200 g rice flour and 2 tbsp maida into a mixing bowl.
• Measure out 50 g peanuts and coarsely crush them.
• Measure out 3 tbsp roasted gram and grind to a coarse powder.
• Measure out 1 tsp sesame seeds, 1 tsp chilli powder, and 1 tsp salt; set aside.
• Melt 1.5 tbsp butter in a small bowl and let it cool slightly.
• Measure out 100 ml water and keep ready.
• Measure out 300 ml oil for deep frying and set aside.

🔥 Cook

• 1. Combine the measured rice flour, maida, crushed peanuts, ground roasted gram, sesame seeds, chilli powder, and salt in the bowl; mix thoroughly.
• 2. Add the cooled melted butter to the dry mixture and mix until the texture resembles coarse crumbs.
• 3. Gradually add the 100 ml water, a little at a time, and knead into a smooth, stiff dough; adjust with a splash more water if needed.
• 4. Pinch small portions of dough and roll them into balls about 1.5 cm in diameter, then flatten each ball between your palms to form thin discs (~3 mm thick).
• 5. Heat the 300 ml oil in a deep pan over medium-high heat until it reaches approximately 180 °C (a small piece of dough should sizzle and rise to the surface within 2 seconds).
• 6. Gently slide the flattened discs into the hot oil, frying them in batches; cook for 2–3 minutes on each side, or until they turn golden brown and crisp.
• 7. Using a slotted spoon, remove the nippattu from the oil and let them drain on paper towels to absorb excess oil.
• 8. Allow the nippattu to cool completely; they will become crispier as they cool.

🔥 Serve

• Serve the nippattu at room temperature as a snack with a cup of hot filter coffee or tea.
• Pair with coconut chutney or a tangy tomato pickle for added flavor.
• Store in an airtight container; they stay crisp for up to a week.