- Nippat-Nippattu-Thattai-Karnataka snack
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
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
- 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
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