One more recipe from my namesake! Nippatlu gets me very nostalgic.. My aunt in India used to have a small business of all types of rice crackers. Every time we visit her place, we were asked to help her in making these nippatlu. Traditionally, we use banana leaves for making patties. My aunt had a small garden with all kinds of herbs and plants including banana. We enjoyed running into the garden, choosing our banana plant, tearing its leaves, cutting them into halves and helping her in the making for we used to get as many nippatlu as we want after the help ;-) I and my namesake made these yummy nippatlu yesterday and believe me, making nippatlu is not a big deal even for the newbies. Nippatlu can stay good for at least a week (although I doubt if there would be any left for such long time. One just cannot help munching them all day!). They are great tea-time snacks.
Ingredients:
Rice flour 1 cup
Water 1 cup
Red chilli powder 1 tsp
Rice flour 1 cup
Water 1 cup
Red chilli powder 1 tsp
Coriander seeds (dhaniya) 1 tsp
Cumin seeds (jeera) 1 tsp
Yellow split peas (chana dal) ½ cup
Curry leaves 1 sprig
Oil (any) 3 cups (for deep-fry)
Salt to taste
Method:
1. Soak chana dal for at least 1 hour before cooking. Roughly tear curry leaves. Crush coriander seeds and cumin seeds into rough powder using mortar and pestle. If you don’t have a mortar and pestel, blend them using blender.
2. Mix all the ingredients (except oil) in a bowl.
3. Heat oil in a wide bottomed vessel on a medium-high flame. Make lemon size balls of the dough.
4. Take a plastic sheet and apply oil to it. (traditionally we use banana leaf) Using your fingers shape the mixture into 3-4 inch dia round patties with less than ¼ inch thickness.
5. Gently add the patties into hot oil and deep fry until golden color.
6. Serve with tea.
*Serves 2 people
P.S. Store nippatlu in an air tight lid. No need to refrigerate.
P.S. Store nippatlu in an air tight lid. No need to refrigerate.
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