Snow Day in Houston
We never thought snow would follow us to Houston. We really thought we left snow back in Pittsburgh and in Seattle. But we were wrong. Like a dear dream of deep sleep, though it took some time, it found us here in Houston. We had beautiful snow scenery last Friday and early Saturday mornings. Thick white snow covered homes, lawns and neighborhood roads on Friday, cold crisp sunny morning on Saturday. It seemed like the weather followed us to bring all the beautiful memories from yester-years.
That rare occasion called for a culinary celebration. A cold quiet weekend needed something that would warm and spice up the time. That is why we made Nippattu: a popular snack of Andhra and south India that is crunchy and moderately hot.
Nippattu (Pappu Chekka)
(makes about 20 to 25 palm-sized Nippattu)
2 cups, rice flour (Biyyam Pindi)
1/4 cup, besan flour (Sanaga Pindi)
1/4 cup, finely chopped fresh curry leaves
2 tablespoons each- rehydrated chana dal & roasted peanuts
1 tablespoon, coarsely ground green chilli
1 tablespoon, ghee
1 teaspoon salt, or to taste
1/2 teaspoon each- cumin, ajwan and sesame seeds
Take the flours into a large bowl. Add all the other ingredients and mix well. Work the softened ghee into the mix and add just enough water to make a firm dough.
Tear out small portion of dough and place it on a wax paper. Flatten it a bit and using your fingers, spread out the nippattu in a circle until it is about 2 to 3 inches in diameter. Nippattu come in all sizes and shapes, so don’t worry about the perfect shape.
Heat oil in a pan, suitable to deep-frying. Add the nippattu gently into hot oil and deep fry to pale gold. Remove to paper-covered tray. Make all the Nippattu this way.
Cool and store. Nippattu stay fresh upto a month or more when stored in a airtight container. They make best tea, coffee and movie time snack.
Nippattu with Tea ~ A Savory Snack on a Snow Day