Nippattu Recipe with short video and step by step pictures. It is a crispy deep fried snack made with rice flour , peanuts and few spices. Its spicy and crispy , makes a perfect evening snack with a cup of filter coffee. Nippattu is a recipe from Karnataka and neighbour states Tamil Nadu and Andhra Pradesh , do have similar versions like Thattai and Chekkalu respectively . Though basic ingredients are same , there is slight variations in texture and taste.
As Nippattu is one of the traditional snack , each home has their own recipes varying from region to region. Ingredients to make Nippattu are simple and found in any Indian kitchen . Addition of peanuts , sesame seeds , fried gram , dry coconut and curry leaves adds lots of crispness , aroma and taste to this snack.
Nippattu is made during most of the festivals in Karnataka. But , I had made this savoury rice crackers for Janmashtami. Puri Undae | Murmura Ladoo , Coconut Barfi , Kalakand , Gopalkala , Gojju avalakki and Sweet Poha were different items which I had prepared for Janmashtami Celebrations in our society. And all little boys and girls dressed up like little Krishna and Radha , looked lovely.
RECIPE CARD FOR NIPPATTU |THATTAI | CHEKKALU
Recipe
Nippattu Recipe
Ingredients
- 1 cup Rice Flour
- 2 tablespoon Maida / Refined flour ,optional
- 2 Tbsp Chiroti Rava / Fine Sooji /Semolina
- ¼ cup Peanuts
- 3 tablespoon Fried Gram
- 2 tablespoon Dry Coconut
- 1 tablespoon Sesame Seeds / Til
- 2 Sprigs Curry Leaves , chopped finely
- 1 teaspoon Red chilli powder
- ¾ teaspoon Salt or as required
- 2 tablespoon Hot Oil
- ¼ Cup Water or less, as required
- Oil for Frying
Instructions
- 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.
Video
Notes
- Adding hot oil is very important ,as it helps to keep the Nippattu crispy.
- Over roasting the groundnuts makes Nippattu more greasy as groundnuts tends to release oil after deep frying. So make sure to roast groundnuts till skin starts to peel.
Step by Step directions for making Nippattu :
Dry roast groundnut till skin starts to peel.
Add fried gram and dry coconut , continue to 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 .
Now 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 and salt.
Combine everything.
For this , add sizzling hot oil .
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. Prick it with fork here and there . 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.
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