Monday, 24 May 2010

Nippatlu or arisi thattai

My mom gave me this recipe after watching it on a cookery show on TV. She told me that it tastes awesome and my dad just loved it. The fact that it is made from rice flour it absorbs very less oil. I tried it today and it came out really well. I think you should just give it a shot. As usual I tweaked the original recipe by adding chopped cashews.

  • Rice flour - 1 cup
  • Red chilli powder - 1/2 tsp
  • White Sesame seeds / Nuvvulu / Yezhu- 2 tsp (unroasted)
  • Groundnuts - 2 tsp (unroasted)
  • Daliya / Veyinchina Senaga Pappu / Putnala Pappu / Fried Channa Dal - 2 tsp
  • Chopped Cashews - 1-2 tsp
  • Jeera - 2 tsp
  • Salt - to taste
  • Oil - for deep frying
  • In a mixer, add groundnuts and fried channa dal and just pulse it for 2-3 times. We should not make a powder but just try chopping them up. So just use pulse button on the mixer.
  • In a bowl, add rice flour, salt, red chilli powder, white sesame seeds, chopped cashews, roughly ground groundnuts and fried channa dal.
  • Just lightly crush the jeera between your palms and add to the above mixture.
  • Meanwhile, in a kadai, add enough oil and let it heat up on a medium heat.
  • When the oil is hot, add 2 tsp of it to the mixture in the bowl. Adding hot oil ensures that the fried item absorbs little oil and also come out crisp.
  • Make a dough of the mixture adding enough water.
  • Take a plastic sheet say milk cover, wash it and dry it well. Rub little oil on the sheet and onto your fingers. Make a small ball of the dough and press it on the milk cover making it flat.
  • Deep fry the flattened dough. You may deep fry 3-4 pieces at time. Once cooked well on both sides, remove to a plate with kitchen towel to absorb excess oil.
  • Cool and store in air-tight container.

  1. Always cook on low flame so that you do not burn them. Cook them on sim flame to have it cooked well and also get real crisp ones.
  2. Do not immediately turn the pieces to cook on the other side. Let the flattened dough get cooked on one side and then flip them. This way, you wouldn't be breaking them up.
  3. Test if the oil is hot enough by dropping a small ball of dough. If it immediately comes up to the top, it means your oil is ready.
  4. Always have kitchen towels/paper ready when you do deep fried recipes and remove to a plate with the kitchen towel. It helps remove the excess oil your dishes have absorbed.

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