In a pan ,dry roast groundnut till skin starts to peel.
Add fried gram and dry coconut , just roast along with groundnut for 20-30 seconds.
Turn off the stove and allow it to cool down.
Transfer into a mixer.
Pulse it into a coarse powder and set aside.
In the same pan , add rice flour and dry roast for 2 minutes on a low heat .
For this add , maida and rava ,continue to roast for another 1 minutes. Turn off the heat and set aside.
For this roasted rice flour , add groundnut coarse powder , red chilli powder , chopped curry leaves , sesame seeds , salt and combine everything.
For this , add sizzling hot oil and mix up everything to get a crumble texture.
Now add water ,part by part and mix to get a non sticky stiff dough ,don't knead the dough. Just mix everything and form a stiff and smooth dough to hold shape. Sprinkle water ,if needed .
On a butter paper , place a big size dough and roll it as thin as possible.
Using a round cookie cutter , cut into desired shapes. Also alternatively you can roll into thin discs using rolling pin or just spread on a damp cloth or butter sheet using your hands.
On medium high heat , heat oil for frying . When oil is hot enough , test by dropping a pinch of dough into the oil. If it comes up immediately without browning , then the temperature is perfect for frying.
Now carefully take the rolled dough and put into hot oil . Keep the flame on medium high once the base becomes firm , flip and cook on other side , till it turns golden in colour.
Remove fried nippattu from oil using a mesh basket , place on kitchen napkin.
Once it is cooled completely , store in an airtight container.
Stays good up to 15 days .Serve it as required.