Being health conscious these days I don’t make much deep fried foods. But once in a while we have to have some fried snacks to satisfy our carvings. So when Santhi announced Ingredient for this months JFI #4 as Flour. I was very excited to make Nipittu a karnataka speciality and one of my favorite deep fried snack.
This is my first attempt making Nipittu. My mother used to make this during rainy evenings. As soon as coming back from school, we used to change our uniforms quickly and getting all ready to snack. I remember eating nipittu sitting next to the window and watching those rain drops fall….. Ah! those were the days…………
So here is what we need.
Rice Flour 1cup
Maida/all purpose flour 1/2 cup
Besan/chickpea flour 1/4 cup
Peanut/ground nut about 1/4 cup
Chilli powder 1 tsp
Curry leaves 2 tsp
Salt as per taste.
Along with peanuts dalia dal/roasted channadal can also be added.
Oil for deep frying.
* Using this measurement we can make 20 small sized nipittu.
- In a bowl sieve together all the flour.
- Mix everything together to a stiff dough by adding water slowly.
- Take a marble size balls and with finger pat it on a piece of plastic sheet/parchment paper/wax paper to a circular shape. (If the dough is sticking to hand, apply little oil to the fingers and pat.)
- Meanwhile heat peanut oil on medium high heat.
- Fry 2-3 at a time, till golden brown on both sides. Drain excess oil on paper towel.
Now Nipittu is ready to be eaten. Enjoy !
* Once completely cooled store in air tight container. Stays fresh for about a week.