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home > recipes > candy / snacks > nippittu
Rice and Black Gram Chips Yields 4 servings 2 cups rice 4 tablespoons split husked black gram (urad dal) 2 tablespoons butter 1 tablespoons cumin seeds 8 curry leaves 1 tablespoons cashewnut pieces 1 tablespoons peanuts split 2 tablespoons grated coconut salt to taste water enough to make a soft dough oil for deep frying Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Nippittu


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list all recipes for CANDY-SNACKS (223)
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list all recipes by RCOEN (260)


   

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keyword: nippittu
ethnicity: indian
recipes for candy-snacks
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(posted September 13, 2006)

Rice and Black Gram Chips

Yields 4 servings

2 cups
rice
4 tablespoons
split husked black gram (urad dal)
2 tablespoons
butter
1 tablespoons
cumin seeds
8
curry leaves
1 tablespoons cashewnut pieces
1 tablespoons peanuts
split
2 tablespoons grated
coconut
salt to taste
water enough to make a
soft dough
oil for
deep frying

Wash the
rice and spread it on a piece of cloth. Wait till it dries completely.
Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.

Mix the
rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.

Heat the oil to a smoking point for
deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn
crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.


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