Ingredients
3 cups rice flour
3/4 cup maida
2 tsp white til seeds
1 tbsp besan, roasted
2 tbsp peanuts
A little hing(asoefetida)
2 tsp red chilli powder
1 tbsp coconut gratings
10 green chillies, minced finely
A lump of butter
4 sprigs curry leaves, mincesd finely
2 tsp salt
Oil for deep frying

Method
Roast the peanuts and remove the skin.
Crush the peanuts with the roasted besan and
set aside.
Combine together the rice flour, maida and butter.
Knead using a litle water into a pliable dough.
Mix together the coconut, red chilli powder,
hing, green chillies, curry leaves, salt and
til.
Add this to the dough and mix well.
Make small portions of this dough and flatten each
portion into small rounds (1 " radius) using a sheet of
pastry paper or leaf smeared with oil.
Heat the oil to smoking point.
Deep fry batches of nippat in the hot oil till brown and 
crispy.(you might have to turn the nippat over once or twice)