Take a small blender jar or spice blender, and all all the ingredients listed under “to blend” category. You may blend the dried/roasted curry leaves or add them directly to your dough. Once this mixture becomes a coarse powder, keep it aside.

Take a large bowl, add the rice flour, fine sooji/semolina and all purpose flour. Mix it well and add the ground coarse mixture.

Add chilli powder, asafoetida and salt. Mix everything really well.

Now add hot oil and mix gently with a spatula. As the oil mixes with the flour, you need to break the lumps between your fingertips to get crumbly texture.

Now add little water and start to make a dough. The dough should be soft yet tighter than roti dough.

Cover the dough with a wet towel and keep it aside for 5-10 minutes.

Take small balls of dough and place between parchment papers. Use a rolling pin to roll the dough into thin discs.

Use a circular cookie cutter and cut out round-shaped nippattu. Poke with a fork to avoid puffed ones while air frying.

Place the nipattu on a pre-lined air-fryer rack or inside the basket and spray them with oil.

Preheat the air-fryer to 350F, and once preheated, air fry the nipattu for 8-10 minutes at 345F while turning them upside down in the midway. Cook for another 4-minutes once your nipattu are lightly brown around the edges. The total time for cooking thin nipattu was 14-minutes.

Allow them to cool down on a cookie cooking rack and serve with hot tea or coffee.