Day 1 Week 1 Of BM #53 -
This week I shall post some interesting snacks which have been approved by the kids. I first came across these Sago Nippattu when I was browsing a social networking site. I then looked up an found that these are very popular in some southern Indian states.
Here is the variation which my family found very addictive and crunchy.
Rice Flour 1 cup
Sago, soaked for 1/2 an hour, 1/2 cup
Peanuts, Crushed 2 Tbsp
Salt, Red Chili Powder as needed
Asafoetida 2 pinches
Curry leaves, finely chopped 1 Tbsp
Hot Oil 2 Tbsp
Oil to deep fry
Method Of Preparation -
In a mixing bowl, add the rice flour, soaked and drained sago, crushed peanuts, salt, red chili powder, asafoetida, chopped curry leaves and mix well.
Add in the hot oil and mix well until the flour resembles bread crumbs.
Add warm water gradually and knead into a stiff dough. Keep the dough covered while making the nippattu.
Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc.
Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.
After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.
Remove onto paper towels and store in an air tight container upon cooling.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.
Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.
Preparation Time 45 min
Makes about 40