Nippattu

Step 1: In a bowl mix 9 oz fine rice flour, 1 ¾ oz roasted peanuts, 1 ¾ oz roasted gram (hurigadale), 1 tbsp white sesame seeds, 15 curry leaves, 1 ½ tsp red chilli powder, ¼ tsp gluten-free asafoetida (hing) and 1 tsp salt.

Step 2: Pour over 2 tbsp hot oil and rub it in with a spoon, then your fingers, until the flour clumps when pressed.

Step 3: Add ¾ cup water a little at a time and knead into a firm, smooth dough that doesn't stick.

Step 4: Divide into 24 balls. Flatten each on an oiled plastic sheet with your fingers into a 7 cm disc about 4 mm thick (thicker than thattai) and prick 3–4 times with a fork.

Step 5: Pour 2 ½ cups sunflower oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium to 350°F on a thermometer; without one, drop in a pinch of dough — it should sizzle and rise at once. Never leave the hot oil unattended. It should rise with steady bubbles.

Step 6: Fry 5–6 at a time over medium heat, turning once, until golden brown and the bubbling around them almost stops, 4–5 minutes. They should sound hollow when tapped.

Step 7: Drain on kitchen paper and cool completely before storing airtight.