Soak chana dal in hot water for 30 minutes.

Drain the water from the chana dal.

In a mixing bowl, combine ragi flour, rice flour, crushed peanuts, salt, red chilli powder, asafoetida, soaked chana dal, sesame seeds, and hot oil.

Mix well until the mixture resembles coarse crumbs.

Add warm water gradually and knead into a firm dough.

Cover the dough and let it rest for 10 minutes.

Heat oil in a pan for deep frying.

Grease your fingers and palms with oil.

Take a marble-sized portion of the dough.

Place the dough on a greased surface and flatten it into a thin disc (about 1/4 inch thick).

Carefully slide a few discs into the hot oil.

Deep fry on medium heat until crisp and light brown spots appear.

Tap the nippattu with a spoon; it should feel stiff and firm when done.

Drain excess oil and place on paper towels to cool.

Store in an airtight container.

Serve with hot filter coffee.