Steps:

1. In a pan, dry roast the peanuts, I have used skinned peanuts, this saves a lot of time. You need to warm the peanuts and grind them using a pestle and mortar
2. Dry roast the roasted chana dal or puttani. Keep aside
3. Grate the dry coconut or copra. Keep aside
4. In a high hipped platter or parath add the Maida, Rice Flour, Gram Flour, Fine Semolina or Chiroti Rava, Salt and Sugar and make a well
5. Heat the ghee in a pan till it is hot and sizzling
6. Add the ghee in the well and let it sit for a minute.
7. Pre heat you your oven to 160 C for 20 minutes
8. Now using a spatula mix the flours and ghee together till it forms a crumble. Switch to your hands now
9. Add a little bit of water to your hands and start to knead the dough.
10. Do not add all the water at the beginning. 
11. Add water in batches, you need a dough that holds shape and is soft at the same time. 
12. Prepare a baking tray by buttering it and adding baking or parchment paper
13. About 6 fit in a sheet, you need to roll them into balls the size of a lemon. 
14. Coat your fingers and hands with a little bit of ghee, this helps shaping the dough and helps them get a nice golden brown colour. 
15. Keep adequate space in between them, so that they don’t stick
16. Press them to the pan as thin as you possibly can
17. Prick them with a fork to help cook them through and through. 
18. Bake in the middle level of your oven for about 12-15 minutes
19. Take them out of the oven when browned. The edges darken sooner when baked.
20. Cool them for about 5 minutes, they harden a lot more after they are cooled down

Enjoy the nipattu with a nice glass of masala chai!