Dry roast peanuts lightly until the skin begins to peel off. Cool them and pulse twice in a blender along with dried coconut and fried gram. The mixture must be coarse with some split peanuts here and there.

Add rice flour to a large mixing bowl. Also add crushed peanut powder, sesame seeds, curry leaves, red chili powder and salt. If using rava and maida you can add them as well.

Mix up everything well.

Heat 1 tbsp oil until very hot in a kadai. Pour this to the flour mixture. The oil must sizzle when it is added.

Mix up everything well.

Pour ¼ cup water and mix to make a non sticky stiff dough without kneading. If needed sprinkle more water as needed.

Divide the dough to 18 to 20 portions and keep the bowl covered.

Meanwhile begin to spread the balls on a parchment paper or damp cloth to a thin round nippattu. The edges will begin to crack, just join them and continue to spread evenly. If the dough is too dry you can dip your fingers in water and continue.

You can take a fork and prick the nippattu few times to prevent them from puffing.

After making about 2 to 3, begin to heat oil in a kadai or deep pan on a medium flame.

Continue making more nippattu. When the oil is hot enough, test by dropping a small piece of dough to oil. It must come up immediately without browning.

Regulate the flame to medium high. Gently remove and drop nippattu in hot oil. You can fry about 2 to 3 in each batch.

Avoid disturbing them for a minute. When firm and golden, flip and fry on the other side until golden and crisp. The bubbles will reduce when they are done.

Remove them to a mess basket or colander. Avoid tissue. Continue making and frying all of them.

Cool nippattu completely and store in a airtight steel or glass container. Avoid plastic container.