Nippattu is a tasty tea time savory snack and is also familiar as thattai(Tamilnadu) & Chekkalu (Andhra Pradesh).It is often prepared during festive seasons like Krishna Janmashtami and Deepavali. The crunchy bites from peanuts and gram dal makes it very flavourful. These crispy disc are made from rice flour that are deep fried to golden brown. There are many variations of Nippatu that might vary from region to region. Like Udupi version is little thick and has peanut n little maida in it. An important trick while making this nippattu is adding hot oil to the flour. Hot oil forms crumbles of flour and it helps in keeping the goodies crisp. Also it is advisable to knead the dough very stiff with minimum amount of water otherwise lots of oil gets consumed. This snack can be preserved for over a month if stored properly in air-tight jars.
Ingredients :
1 cup rice flour
2 tblsp all purpose flour/ maida
2 tblsp semolina/ rawa
1/4 cup peanuts
1/4 cup split roasted gram/ putani
1.5 tsp red chilli powder
1/4 tsp asafoetida/ hing
1 tsp sesame seeds/ til
2 sprigs curry leaves chopped roughly
4 tsp hot oil
salt to taste
oil for frying
Method :
1. Coarse grind the peanuts and split roasted gram dal separately in a blender.
2. In a large mixing bowl take rice flour, maida, rawa, red chilli powder, hing, til, chopped curry leaves, salt and the coarsely ground peanut & gram dal mixture. Mix well.
3. Now add the hot oil all over the mixture ... crumble the flour well with oil.
4. Add water little by little and knead to a medium-soft dough.
5. Divide the dough into 5-6 equal parts and make balls. Roll the balls slightly thick as for paratha.
6. Cut into round shape disc with the help of a cookie cutter or small katori. Prick the surface of each nippattu using fork. This pricking will prevent them from puffing while frying.
7. Deep fry the Nippattu till golden brown on both sides. Later drain off on a Kitchen paper towel to absorb the excess oil.
8. Once cooled down completely to room temperature ... you may store them in an air-tight container.
9. Enjoy the spicy, crispy rice crackers with a hot cup of tea or coffee.
1 cup rice flour
2 tblsp all purpose flour/ maida
2 tblsp semolina/ rawa
1/4 cup peanuts
1/4 cup split roasted gram/ putani
1.5 tsp red chilli powder
1/4 tsp asafoetida/ hing
1 tsp sesame seeds/ til
2 sprigs curry leaves chopped roughly
4 tsp hot oil
salt to taste
oil for frying
Method :
1. Coarse grind the peanuts and split roasted gram dal separately in a blender.
2. In a large mixing bowl take rice flour, maida, rawa, red chilli powder, hing, til, chopped curry leaves, salt and the coarsely ground peanut & gram dal mixture. Mix well.
3. Now add the hot oil all over the mixture ... crumble the flour well with oil.
4. Add water little by little and knead to a medium-soft dough.
5. Divide the dough into 5-6 equal parts and make balls. Roll the balls slightly thick as for paratha.
6. Cut into round shape disc with the help of a cookie cutter or small katori. Prick the surface of each nippattu using fork. This pricking will prevent them from puffing while frying.
7. Deep fry the Nippattu till golden brown on both sides. Later drain off on a Kitchen paper towel to absorb the excess oil.
8. Once cooled down completely to room temperature ... you may store them in an air-tight container.
9. Enjoy the spicy, crispy rice crackers with a hot cup of tea or coffee.
Comments
Post a Comment