Thursday, September 17, 2015


Bhagavanta enappa nin leele!! ashtami ge tindi maadisi, ganeshana habbakke post maadista idyalappa!!

I made this for ashtami but posting this for Ganeshana Habba.. 

My aunt Anasuya Hande, is a very skilled cook and she has hand written a recipe book for amateurs like me in the family, who were on the brink of getting married, but didn’t have any “gandha” of cooking(no clue types). 
I treat that book like Bhagavad Gita. 

Anyways, for Krishna Ashtami, I decided to make her nippattu for the very first time. It came out just perfect!! Thanks atte, for the detailed recipe!!! 

The recipe is very easy and doesn’t take a lot of time. Within half an hour I could make 35 medium sized nippattus. Not bad, right?! 

Also Ganesha habba marks the anniversary of my blog! Happy Birthday blog!! 

Do try!


Rice Flour - 4 cup
Dalia(kadle pappu) - 1/2 cup
Peanut - 1/2 cup
Desiccated Coconut - 1/2 to 1 cup

while sesame - 1/2 tsp

Green Chilli - 4 
Curry Leaf - 2 strands

Oil for frying and oil for mixing(1/4 cup)


Coarsely grind dalia and peanut separately.
Take rice flour in a mixing bowl. Add the coarsely ground mixture and desiccated coconut. Put around 1/4 cup of hot oil and mix the flour nicely. Put salt, sesame seeds.
Dry grind green chillies and curry leaves in a mixie. Put that to this flour mixture. 

Put water and mix this mixture to chapathi dough consistency. 

Make small balls and flatten it on a greased parchment paper, or in between your hands and fry in hot oil on both sides. You should not cram the oil by putting too many while frying. Store it in a air tight container. 


Notes - 
  • 2 cups of rice flour made about 35 medium sized nippattus. 

Recipe Source - Anasuya Hande

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