Diwali Dhamaka #2 - Nippat / Nippattu

The Diwali theme has brought a lot of enthusiasm in me. I have been researching on how Diwali is celebrated in different parts of India and the reasons they give behind the celebration.

Each of them quote a very different history of how the festival commenced!!!! :)

This is called "unity in diversity" :P be it whatever reason, the celebration is on!! and the fun never ends!! :)

According to hindu mythology, the other reason behind the celebration of Diwali is "The return of Lord Rama from exile".

Lord Rama was a great warrior King who was exiled for 14 years by his father Dashratha, (The King of Ayodhya) along with his wife Sita and his younger brother Lakshman.

Ravana the king of Lanka, was a great Pundit, highly learned but still evil dominated his mind. Hence Rama put an end to Ravana which denotes the victory of good over evil.

Rama returned to Ayodhya after completing 14 years of exile. In Ayodhya, the people welcomed them by lighting rows of clay lamps. So, it is an occasion in honor of Rama's victory over Ravana or say truth's victory over evil.

Hence the day of his return is celebrated as Diwali :)

Ingredients:

Rice flour - 3 cups
Maida - 1/2 cup
Roasted gram(Pottu kadalai) - 1 cup
Ground nuts - 1 cup
Sesame - 1/4 cup
Chilly powder - 2 tsp
Oil - 2 tbl sp
Salt - For taste

Method:

Powder the roasted gram and peanuts coarsely.

Take rice flour, maida, sesame and powdered roasted gram and peanuts, salt and chilly powder in a plate and mix well. Heat 2 tbl sp of oil and pour it on the flour mixture and mix well.

Divide the flour into 4 parts.

Take one part of the flour and add water little by little and make thick dough. Roll out small balls from the dough and press them between two greased plastic sheets to make flat nippat.

Fry these in hot oil. Maintain medium flame throughout and roast them until they turn golden brown on both the sides.

Continue the same process for the other three parts of the dough as well. Don't skip partitioning, we do that to avoid the dough becoming dry and dark.

Finally drain the nippat on tissues and store them in air tight containers.

Note:

I made them in small size, hence I dint have any issues of the nippat puffing up.

But if you are planning to make them large, then do poke some holes on the nippat using fork before you fry them in oil. This will give them a flat surface and would avoid puffing up.

Written by: Nithya
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