Sieve the rice flour and maida using a fine sieve and keep them ready.

Coarsely powder the peanuts using mixer and transfer them to a wide bowl.

Add roasted gram to the same mixer and powder it as well. Transfer it to the same bowl.

Next grind grated copra, cumin and curry leaves together to a fine powder. Add it to the bowl. Combine all other ingredients like rice powder, maida, salt, red chilly powder and white sesame seeds with already transfered powders in the bowl.

Adding some hot oil to the contents of bowl mix everything together. Knead it to thick, pliable dough adding water as needed.

Taking a big lump of dough roll it to thick, circular shaped disc. Using a circular lid of any bottle mark 2 to 3 inch discs. Separate each disc like this and arrange on a plate.

Heat enough cooking oil in a wide wok, as it gets heated carefully drop the nippattu in to oil. Fry them till they turn deep brown fliping to other side after a while.

Using slotted ladle remove the nippatu from oil and drain them on kitchen tissue.

Crispy and crunchy nippattu is ready to serve as tea time snack.

The dough should not be too running which will make rolling difficult.

Roasted gram and peanuts are key ingredients in enhancing the taste of nippattu.

You can crush the peanuts and add instead of powdering.