Rava Nipattu (Sooji Nipattu)

Are you surprised to read the name of this post?? yep i prepared these nipattus yesterday evening with rava/sooji ..T. Since its my first trial,i prepared a small batch of nipattu to check whether they turn crispy or not, for my surprise they turned out excellent. Immediately i prepared my second batch dough for making more nipattu I am soo excited to share one of my new culinary invention, these crispy rava nipattu to you all.

2cups Rice flour
2cups Rava/Sooji
2tsp Butter
1/2tsp Asafoetida powder
2nos Dry red chillies
4no Garlic cloves
1/2tsp Cumin seeds
1/2tsp  Fennel seeds
1tsp Peppercorns
Few curry leaves
1/4cup Channadal
Salt
Oil

Soak the channadal, in hot water for half an hour.

Grind the dry red chillies, cumin seeds, fennel seeds, peppercorns, garlic cloves,curry leaves as bit coarse powder.

Take this grounded powder along with rice flour,rava flour(dry roast the rava and put it in a blender and make it finer to some extent so that you should be able to make a dough ) , butter,asafoetida powder,salt, soaked channadal in a large vessel and knead a soft dough with enough water..

Heat oil for deepfrying, make golf ball sized balls from the dough.

Line two greased baking sheet or zip lock bags in a poori press.

Place the dough ball in the middle of the baking sheet and give a gently press to flatten the dough.

Drop this flattened nipattu to the oil, fry until the both sides turns golden brown.

Drain the excess of oil with paper towel.

Repeat the same process until the dough get finished.
Conserve these nipattu in an air tightened box and enjoy!