Nippattu

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 8-10

Ingredients:

• 2 tbsps roasted peanuts
• 1 cup rice flour
• ½ cup gram flour
• 1 tbsp white sesame seeds
• 2 tbsps shredded curry leaves
• 2 tbsps chopped fresh coriander leaves
• 1 tsp red chilli powder
• ½ tsp cumin seeds
• Salt to taste
• 2 tbsp ghee
• Oil for deep frying

Method:

1. Crush the roasted peanuts.
2. In a bowl, combine rice flour, gram flour, crushed peanuts, white sesame seeds, curry leaves, coriander leaves, red chilli powder, cumin seeds, salt, and ghee. Rub the mixture well.
3. Add lukewarm water as required and knead into a soft dough.
4. Grease butter paper with some ghee. Place a marble-sized ball of dough on the greased paper and roll it into a small mathri. Dock with a fork.
5. Heat oil in a kadahi. Gently slide in the mathris a few at a time and deep fry until golden brown and crisp. Drain on absorbent paper and allow to cool. Store in an air-tight container.

Ribbon Pakora

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 8-10

Ingredients:

• 1 cup moong dal flour
• 1 cup rice flour
• ¼ tsp asafoetida (hing)
• 1 tsp red chilli powder
• Salt to taste
• 2 tbsp hot oil

Method:

1. In a bowl, mix moong dal flour and rice flour. Add asafoetida, red chilli powder, salt, and mix well.
2. Make a well in the center and add hot oil and water to make a soft dough.
3. Heat oil in a kadahi. Grease a chakli press with oil, attach a ribbon pakoda plate, and press out ribbons directly into hot oil. Deep-fry until golden and crisp. Drain on absorbent paper.

Moong Dal Kachori

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 8-10

Ingredients:

• 1½ cups refined flour
• 2 tbsp ghee
• 1 ½ cup fried moong dal
• 2 tsp ghee
• 1 tsp crushed fennel seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp dried mango powder
• 2 tsp powdered sugar
• 1 tbsp lemon juice
• ¼ cup raisins

Method:

1. Add ghee and salt to the flour, rubbing it well to combine.
2. Gradually add water to knead a stiff, smooth dough.
3. Grind fried moong dal to a coarse powder. In a pan, heat ghee, sauté cumin seeds and fennel seeds for 1 minute, then add turmeric, red chilli powder, coriander powder, and cumin powder; mix well.
4. Add moong dal powder, salt, dried mango powder, powdered sugar, and raisins. Cook for 1-2 minutes, then add lemon juice and remove from heat.
5. Take a portion of dough, shape it into a ball, make a cavity, stuff it with the mixture, seal it, and flatten slightly.
6. Heat oil in a pan and deep fry the kachoris on medium-low heat until golden and crisp. Drain on absorbent paper and allow to cool.