Nippat /nippattu recipe / Thattai  recipe
Rice crackers - Karnataka snack recipe

Rice flour recipe

Nippat / nippattu recipe / Thattai  recipe / Rice crackers. Nippattu is a rice flour snack recipe.

Nippat is a crisp, fried snack which is made to serve at tea time. It is also made for the festivals such as Gokulashtami, Deepavali and Ganesh festival.

Nippat - Nippittu - Thattai
Rice crackersNippat - Nippittu - Thattai Rice crackers

How to make Nippat - Nippattu - thattai

Ingredients for Nippat - Nippattu - thattai - Rice crackers

  • Rice flour - 1 cup
  • Maida / Plain flour (optional)- 2 tbsp
  • Fine rava(chiroti rava) - semolina / cream of wheat - 2 tbsp
  • Red chili powder - 1 1/2 tsp or more according to taste.
  • Salt - 1 tsp or according to taste
  • Cumin seeds - 1/2 tsp
  • Curry leaves - 1 tbsp chopped fine.
  • Hing - (asafetida ) - 1/4 tsp
  • Ground nuts/ peanuts - 2 tbsp
  • Roasted gram/ hurigadale/puthane - 2 tbsp
  • Sesame seeds - 1 tbsp
  • Dried coconut/ kopra pieces - 1 tbsp
  • A little water to for dough
  • Oil for deep frying + 2 tbsp

Preparation for making Nippat - Nippattu - thattai

  • Add peanuts, roasted gram and dry coconut in a small mixer jar and pulse a little to a rough consistency.  We do not want a fine powder. A few pieces of peanuts and puthane remaining is ok.

Mixing Nippat - Nippattu - thattai dough

  • Add rice flour, maida, rava to a mixing bowl.
  • Add the ground peanut mix, jeera, sesame seeds, chopped curry leaves, salt, hing and red chili powder to the flour in the bowl. Mix well.
  • Heat 2 tbsp oil and add  to the flour mix. First mix with a spoon as the oil is hot. Then you may mix with your hand rubbing the flour mix together.
  • Add water a little at a time to form a thick dough. Do not add too much water.
  • We can start making nippat immedietly. No need to keep the dough.

Shaping Nippat - Nippattu - thattai

  • Add oil to the kadai for deep frying nippittu.
  • Knead the dough a little and form into small lime sized balls.
  • Add a drop of oil on a plastic sheet or a butter paper.
  • Flatten a round of dough into a round of about 2-3 inches using your fingers and palm.

Frying Nippat - Nippattu - thattai - Rice crackers

  • To check if the oil is hot enough, add a small pinch of dough in the oil. If it comes up immedietly, oil is ready for frying. Once the oil is hot, keep the flame medium low.
  • Lift the flattened round carefully from the sheet and put in the hot oil. You may add 3-4 rounds in the oil depending on the size of your kadai and the oil you have added to it.
  • After you add the rounds, let them fry for a few seconds on their own without disturbing. All the rounds will float up then you turn them and let them fry on the other side.
  • Fry on both sides till golden brown.
  • Drain well and keep on a large plate to cool completely.
  • Fry all the nippattu in the same way in a batches.
  • When they are cooled to a room temperature, store into a airtight container.

It will be good to eat for a month or so, if it lasts that long. In my home these get over within a few days.

Store in airtight container.


Adding more maida(plain flour) can make the nippit go soft after some time. Some people like it at way

Adding more rava(semolina-cream of wheat) can make them crisp and keep them that way. So add more of maida or rava according to the way you like your Nippat - Nippattu - thattai

Related Pages to visit:

Aloo Bonda - Batata vada- A chickpea flour and potato snack.

Fruit snacks Fried ChickPeas Vegetable Samosa- A Yummy snack.

Rava Idli

About Indian Street food - Chaats

Chaat Masala

Thin poha Chivda - Aval / Rice Flake snack

Dhokla- A chickpea flour steamed snack.

New! Comments

Have your say about what you just read! Leave me a comment in the box below.