Nippat

Ingredients:

700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves

Method:

Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.

Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.

Fried gram - powder coarsely in a mixer.

Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.

Guntur chilli & salt - together powder in a mixer.

Curry leaves & coriander - chop finely

Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.

To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.

Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.

Makes about 70-75 nippats.