Sabakki Nippattu

Ingredients

• Sago – ¼ cup
• Water – ¾ cup
• Rice flour – 1½ cups
• Roasted peanuts – ¼ cup, crushed
• Roasted gram – 2 tbsp, powdered
• Sesame seeds – 1 tbsp
• Red chilli powder – 1 tsp
• Cumin – ½ tsp
• Curry leaves – 1 sprig
• Asafoetida – a pinch
• Hot oil – 2 tbsp
• Salt – as needed
• Oil – for frying

Method

1. Cook rinsed sago with about ¾ cup water over low heat until fully soft and sticky. Cool until just warm.
2. Mix rice flour, peanuts, roasted gram, sesame, chilli powder, cumin, curry leaves, asafoetida and salt.
3. Add the warm sago and 2 tablespoons hot oil. Add only enough water to make a firm, pliable dough.
4. Pat small balls into thin, even discs on a greased sheet.
5. Heat oil over medium-high heat; a tiny dough piece should rise immediately without darkening at once.
6. Fry 2 or 3 at a time, turning after the first minute and then regulating to medium heat.
7. Remove when bubbling has reduced and both sides are evenly golden and firm.
8. Cool completely before storing airtight. Classic Karnataka nippattu is rice-flour based; this is a sabakki-enriched variation.