Nippatu recipe
A popular snack from karnataka, similar to our Thattai recipe, crispy and slightly thicker than thattai.
Servings: 22 nippatus
Ingredients
- 1 cup Rice flour
- 1 tbsp Maida
- 1 tbsp Rava | sooji
- 2 tbsp Peanuts
- 2 tbsp Pottukadalai | roasted gram
- 1 tbsp Dry coconut | kopparai
- 1 tsp Red chili powder
- Curry leaves few
- 1 tbsp + Oil to deep fry
- Salt as needed
- 2 pinches Asafoetida
Instructions
- In a mixie just pulse the pottukadalai and roasted peanuts. It should be coarse.
- I used roasted peanuts. If you have raw peanuts dry roast it and take out the skin.
- In a wide bowl add the rice flour, maida, rava, coarsely ground peanut-roasted gram mixture, red chili powder, asafoetida, dry coconut, chopped curry leaves, and salt.
- Heat 1 tbsp of oil and add it to the bowl.
- Mix well with your hands.
- Sprinkle water little by little and make a tight dough.
- Keep it covered all the time.
- Take an orange-sized dough ball.
- Place it on a greased rolling board. You can do it on a clean kitchen top too.
- Roll this thick.
- Using a cookie cutter or a lid cut this into even shapes.
- Alternatively, you can make small lemon-sized balls and flatten them with your hands.
- Ensure that it should not become thin, nippatus will be thicker.
- Heat oil in a pan for deep frying.
- Drop the nippatu one by one, do not overcrowd the pan.
- Keep the flame to medium.
- Cook on both sides till the oil sound subsides.
- Take out from oil and drain the excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- Crispy nippatus are ready. Store them in an airtight container.
Notes
Notes:
1. Nippatus will be thicker than thattais, but still, it will be very crispy. 2. The peanuts and pottukadalai give a nice crispy taste to the nippatus. 3. I used homemade rice flour, you can use store-bought rice flour or idiyappam flour too. 4. The key is to fry the nippatus on a medium-low flame and not on a high flame. 5. If not making on festival days, you can add finely chopped onions and crushed garlic to the dough. 6. Dry coconut enhances the flavour, so do not skip it. 7. Nippatus stays good for more than a week if stored in an air-tight container and handled with dry hands.
1. Nippatus will be thicker than thattais, but still, it will be very crispy. 2. The peanuts and pottukadalai give a nice crispy taste to the nippatus. 3. I used homemade rice flour, you can use store-bought rice flour or idiyappam flour too. 4. The key is to fry the nippatus on a medium-low flame and not on a high flame. 5. If not making on festival days, you can add finely chopped onions and crushed garlic to the dough. 6. Dry coconut enhances the flavour, so do not skip it. 7. Nippatus stays good for more than a week if stored in an air-tight container and handled with dry hands.
