Nippattu (Rice Crispy)

Nippatu is one of the rice crisp/fritter. We can have them with Coffee/Tea. It is one of the favourite snack of me. I love fried dish very much and love to prepare fried snack at least once a week.

Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.

Let us see Nippattu  Recipe Now:

Things needed :

Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry

Method :

1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).

3. Dry roast ground nuts and remove its outer skin and dry grind it into rava consistency.
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.

6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).

9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.

10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.

12. Repeat the same and prepare the remaining nippattu.

Note :
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small  nippattu can be prepared. (According to the size).

Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :

Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.

2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.

Cheese and long beans Small chapatis.

Cheese thats younger generations favourite now. What ever it is you just spread OR put some cheese and it is in more demand.

Eating cheese in certain amount is good. It is filled with calcium and is nutritious. I have tried some cheese, filing in chapati and rolled as chapati. It Cheese roll can be eaten as snack or for kids you can pack it their lunch box.
I have seen Mrs. Karuna Moorthy, one of our Srilankan friend used to prepare these type of chapatis in the evening for her kids. Since cheese is my favourite she used to stuff some vegetables and give it to me. I am talking about our good old days we spent in Nigeria, Yola. We used to live near by and used to visit them very often. All old memories are good to cherish and influence you one or the other way.
Coming back to the Cheese stuffed chapatis, I have used cheese, wheat flour, milk and little salt. The other version I tried is, stuffing long beans dry curry to the same type of chapati.
Wheat is mixed with milk and little salt and done the dough. The dough is soft and it turns fluffy taste yummy.
Lets see the recipe now :

Cheese stuffed chapatis.

Things needed :

Wheat flour : 2 Cups
Milk : 1/2 Cup
Salt : A little
Ghee : 1 Teaspoon
Cheese : Slice cheese : 3 to 4 slices
Oil/Ghee : 2 to 3 Tablespoons

Method :
1. Take a big bowl and add wheat flour, a teaspoon of ghee, little salt.
2. Add milk and mix it well and prepare dough. (You can use water if necessary).
3. Cut slice cheese into small pieces.
4. Divide the dough into small portions and roll them as balls.
5. Take a small portion of the dough and roll with chapati roller. ( A little ).
6. Place the cheese pieces and arrange them.
7. Pull all the corners of chapati to the center. Just press and fold it well.
8. Roll slightly and flatten a little.

9.Keep tava /pan on the fire and heat. Put rolled cheese filled chapati on the pan.
10. Sprinkle some oil on the top of chapati and cook on both sides.
11. Serve hot cheese stuffed chapati with some ketch up.
12. Repeat the same with remaining dough and cheese.

Long beans Stuffing also can be done with your remaining dry curry that you have prepared for your lunch.
Place 1 tablespoon of the curry you prepared and fold the chapati and flatten slightly.
Cook them on both sides on medium flame.

Serve with chutney or ketch up. I have tried using long beans dry curry and cheese together. It has turned yum yum yummy.
Long beans and Cheese mix Chapatis :

Note: You can add corn , beans and cabbage for the filling if you want. You can also add red chilly powder to make it more spicy. Use of butter or ghee instead of oil is optional. You can also use creamy cheese but taste differ.
Time : 15 Minutes.
Serves : 3 to 4.