Nippat Nippattu - Thattai Recipe – Rice crackers
Nippat nippattu 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. Karnataka snack recipe.
Ingredients
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
Instructions
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 – 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 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.
Notes
Tips:
- 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