> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Nippattu Recipe
| | |
| -------------- | --------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 30 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 70 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 2 g |
| Saturated fat | 0.3 g |
| Sodium | 83 mg |
| Potassium | 40 mg |
| Fiber | 1 g |
| Sugar | 0.04 g |
| Vitamin A | 80 IU |
| Vitamin C | 0.01 mg |
| Calcium | 11 mg |
| Iron | 0.5 mg |
## Ingredients
* ½ cup peanuts *(roasted)*
* ½ cup roasted gram dal / putani
* 2 cup rice flour *(fine)*
* ½ cup maida
* ¼ cup rava / semolina / suji *(fine)*
* 1 tbsp chilli powder
* 2 tbsp sesame
* 1 tsp cumin
* few curry leaves *(chopped)*
* pinch hing
* 1 tsp salt
* 3 tbsp hot oil
* water *(for kneading)*
* oil *(for frying)*
## Instructions
1. firstly, in a mixer jar take ½ cup peanuts, ½ cup roasted gram dal.
2. pulse and crush to a coarse powder.
3. transfer the peanut putani powder to a large bowl.
4. add 2 cup rice flour, ½ cup maida, and ¼ cup rava.
5. also add 1 tbsp chilli powder, 2 tbsp sesame, 1 tsp cumin, few curry leaves, pinch hing, and 1 tsp salt.
6. mix well making sure everything is well combined.
7. further, pour 3 tbsp hot oil and mix gently.
8. crumble and mix well making sure the flour is moist.
9. now add water as required and start to knead the dough.
10. knead to a smooth and nonsticky dough.
11. pinch a small ball-sized dough and smoothen
12. press and flatten by placing it in between the zip lock bag.
13. press uniformly to have slightly thick thickness.
14. deep fry in medium hot oil, keeping the flame on low.
15. stir occasionally, and fry on both sides.
16. fry until the nippatu turns golden brown and crispy.
17. drain off to remove excess oil.
18. finally, enjoy Nippatu for a month when stored in an airtight container.
## Step-by-step
firstly, in a mixer jar take ½ cup peanuts, ½ cup roasted gram dal.
pulse and crush to a coarse powder.
transfer the peanut putani powder to a large bowl.
add 2 cup rice flour, ½ cup maida, and ¼ cup rava.
also add 1 tbsp chilli powder, 2 tbsp sesame, 1 tsp cumin, few curry leaves, pinch hing, and 1 tsp salt.
mix well making sure everything is well combined.
further, pour 3 tbsp hot oil and mix gently.
crumble and mix well making sure the flour is moist.
now add water as required and start to knead the dough.
knead to a smooth and nonsticky dough.
pinch a small ball-sized dough and smoothen.
press and flatten by placing it in between the zip lock bag.
press uniformly to have slightly thick thickness.
deep fry in medium hot oil, keeping the flame on low.
stir occasionally, and fry on both sides.
fry until the nippatu turns golden brown and crispy.
drain off to remove excess oil.
finally, enjoy **Nippatu** for a month when stored in an airtight container.
## Video
## Notes
* firstly, make sure to add water in add batches while kneading the dough. if the dough is too tight, nippatu will turn hard, and if it is too soft then it will absorb oil.
* also, increase the amount of chilli powder to make it spicy and masaledar.
* additionally, fry on low flame else it will not be crispy from the inside.
* finally, N**ippatu recipe** tastes great when served with evening tea.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/nippattu-recipe-karnataka-style/](https://hebbarskitchen.com/nippattu-recipe-karnataka-style/)
