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Thursday, 9 August 2012

NIPPAT


NIPPAT



Rice Flour                     --    1 Cup
Channa Dal                   --    1 tbsp
Roasted Ground Nut     --    2 tbsp
crushed red chiily          --     1 tbsp
hing powder                  --    1/2 tbsp
salt to taste
Roughly chopped curry leaves  --  1 tbsp
oil for frying



method

Heat kadai, dry roast the channa dal and ground nut, crush roasted channa dal and ground nuts,  take one bowl add all the ingrediants and add 1 tbsp of hot oil into it mix well, add little water and make a tight dough


grease your palms, make small ball of this dough flatten with finger or on a plastic sheet and deep fry.

This can be stored in airtight containers for 10-15 days

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