Nippattu is crispy, spicy, crunchy, munchy evening snack along with your favorite tea. Nippattu is one of the popular snacks from Karnataka. They are also popular in other states of South India by different names like “Thattai” and “Chekkalu”. These Spicy Rice Crackers are perfect tea time accompaniment
- 1 glass rice flour
- ½ glass maida / all purpose flour
- ¼ cup roasted gram dal / hurigadale / pottu kadalai / putani
- ¼ cup peanut / groundnut
- ¼ cup grated coconut – fresh or dry coconut (kopra)
- 4-7 red chillies (based on your spice level)
- 1 tsp cumin seeds / Jeera
- 1 tsp white sesame seeds / White til
- a pinch of asafoetida / hing
- Few curry leaves
- 2 tsp coriander leaves
- Salt to taste
- 3-4 cups oil
|Prep Time||Cook Time||Total Time||Serves|
|20 min||10 min||30 min||10-11|
- Heat a pan and dry roast maida till its warm. Keep aside to cool.
- Next, dry roast putani and peanuts on a low flame to ensure even roasting. Once it is crisp, transfer to a plate for cooling. (Make sure you de-skin the peanuts; I have taken roasted de-skinned peanuts)
- Once the peanut and putani are cooled; roughly crush them in the blender. Nippattu tastes good when u get pieces of peanut and putani in your bites.
- Grind dry coconut, jeera, red chillies and curry leaves to a fine paste.
- In a large mixing bowl, add rice flour, maida, powdered putani-peanut, ground masala, hing, sesame seeds and salt. Mix well.
- Now add about 2 tbsp very hot oil to the nippattu mix. The oil should be so hot that when you pour it on dry flour, bubbles should form. Mix well with a spoon.
- Add coriander leaves and water in small batches to form a soft chapathi like dough. The dough should not be too soft or too hard.
- Now, heat the oil for deep frying in a kadai or pan on medium flame.
- Take a thick plastic sheet/ butter paper / aluminium foil. Grease the sheet as well your hands with little oil. (This helps in removing nippattu from the sheet for deep frying).
- Take a small lemon sized ball and flatten it using your palm to form a small circle. Don’t make it too thin or too thick.
- Once the oil is hot, gently holding the end of the foil in one hand, gently remove the flattened discs and drop them into the hot oil in batches of 2-3 depending on the size of the kadai used to deep fry.
- Deep fry them on medium low flame on both sides till they turn crisp and golden brown both sides.
- Once done, remove from oil and transfer to a paper towel.
- Repeat the same for the remaining dough.
- Store the Nippattu / Thattai / Chekkalu / Rice crackers in air tight containers once cooled.
- Serve Nippattu along with your favorite tea.
- Remains fresh for minimum 1 month.
- To make nippattu more crispy add 2 tsp of semolina rava / bombay rava while kneading the dough.
- While dropping the prepared nippatu, the flame should be high,once they float to to top, reduce the flame to medium or medium low flame and fry till they become crisp. The secret of getting crunchy nippattu lies here.
- In case you are making them in large quantity, don’t add water to whole mix. Instead divide into parts, add water only to 1st part, knead well n do nippattu. Once the 1st part is over, add water to next part. This way nippattu will not turn soggy.
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