Add ¼ cup Fried Gram & ¼ cup Lightly Roasted Peanuts in a blender and coarsely grind them.
In a mixing bowl add 1 cup Rice Flour, 2 tablespoon Maida, 1 tablespoon Chiroti Rava, 1 teaspoon Red Chilli Powder, ¼ teaspoon Asafoetida, 2 tablespoon Finely Chopped Fresh Curry Leaves and salt as needed.
Now add the coarsely ground peanuts & fried gram along with 2 tablespoon Dry Coconut/Copra Grated.
Mix everything together and add 1.5 tablespoon Hot Oil. The flour mixture should sizzle, this will get flaky nippat.
Incorporate the oil into the flour and now add water little by little, to bring the dough together.
Knead it into a soft, pliable but firm dough.
Make lemon sized balls from the prepared dough.
Heat peanut oil for deep frying on medium flame. Pat each ball of dough on a parchment paper as thin as possible. If it is cracking, wet your fingers and adjust as needed. Make 2-3 thattai at a time depending on the size of the pan.
Once the oil is hot (test it by dropping a small piece of dough and it should raise up immediately), carefully remove the nippat from parchment paper and drop into hot oil carefully. You can fry 2-3 nippattu at a time.
Don’t disturb them for a minute as there is a chance of breaking. As they raise up and take a form, flip them around carefully.
Cook them on both sides until deep golden brown and when the bubbles in the oil subside considerably.
Remove from oil and drain them on kitchen tissue.
As they come to room temperature, store them in airtight container for upto 15 days.
You can use unroasted or lightly roasted peanuts in this recipe. If you use roasted peanuts, they can get burnt while frying.
Adjust spices as per preference.
Dry coconut and sesame seeds are optional but recommended.
You can use any cooking oil to fry them, but peanut oil enhances the taste.