Nippattu | Karnataka Style Nippattu(Step by Step Pics)

How are your preparations for Deepawali going on? 

I know all must be busy buying diyas, decorations, lights, dresses and crackers. Sweets are an inevitable part of this festival, and so does the savoury snacks. Nippattu is one of the snacks made in Karnataka, Tamil Nadu and Andhra Pradesh made during Sri Krishna Jayanthi (Janmashtami) and in festivals like Deepawali. I have made this as per the Karnataka version. This version has peanuts in  them whereas the Andhra Pradesh and Tamil Nadu version doesn't. We loved the peanut version, as you get to bite a crunch in between. If you are allergic to peanuts, omit the peanuts and try. The rest of the recipe remains the same. 

These rice crackers are made with rice flour, roasted gram a little maida, dessicated coconut and spice powders. These are deep-fried in oil and the shape of a nippattu looks similar to mathri. They are quite addictive. They are flaky, and you can't resist munching these. Likewise, they can be stored in airtight containers for more than ten days. Do give these a try this Diwali and enjoy with your loved ones !!

POINTS TO REMEMBER

* If pottukadala is added more than mentioned, nipattu will drink oil.

* If the bubble settles, and you leave in oil, then nipattu drinks oil.

* If dough is loose, then also nipattu absorbs more oil.

Please check out more snack recipes that you can prepare ahead of Diwali and store at home-
* Kerala Spicy Mixture

* Mathri

* Homemade Sev

* Corn Flakes Mixture

* Poha Chivda(aval mixture)

* Aloo Bhujia

* Madura Seva 

* Baked Ribbon Pakora (Ola Pakawada)

* Namak Pare

* Savory Biscuits

* Shakkar Pare

* Chakli(Murukku)

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves ~ 20 nippattu

Author ~ Julie

Ingredients 

roasted rice flour / ari podi 1 cup

maida / all-purpose flour 1/4 cup

roasted peanuts /kappalandi  1/4 cup

roasted gram or pottukadala 1/4 cup

dry dessicated coconut  1/4 cup

red dry chilies / vattal mulaku 5

curry leaves / kariveppila  2 sprigs

coriander leaves / malli ela 2 tbsp

sesame seeds / ellu 1 tbsp white

cumin seeds / jeerakam 2 tsp

asafoetida/ hing / kayam podi a good pinch

water 3/4 cup

salt 1 tsp

oil 1.5 tbsp

oil for deep-frying 

Method

• Dry roast the maida(all purpose flour)in a heavy bottomed pan for about a min. To a bowl add rice flour, maida and salt. Dry roast the red chilies, curry leaves and coarsely powder the mix. Dry roast the peanuts and pulse twice in the blender jar. Dry roast the pottukadala and pulse twice. (Don’t do more than twice as it gets powdered. Small bite here and there adds the crunch).
• Then add dry grated coconut (if using fresh grated coconut then dry roast the coconut before use, I used grated kopra but I crushed the grated coconut as there were long strands).
• Then, mix all the crushed items with hing. Heat oil (1.5 tbsp) and pour over the mix. With hands rub the hot oil in the flour mix to combine well.

                                                 

• Then, add water little by little to knead a smooth dough(I used 3/4 cup water). The dough shouldn’t be very tight or loose, the chapathi dough consistency is good if it’s loose else will drink oil.
• Scoop out small portions of dough (about gooseberry size) and flatten to the disc shape. Apply oil on a polythene cover and place one ball on it, flatten or use banana leaves. Then transfer the prepared disc to prepared oil. Wait till each one pops up and floats to the surface to add the next disc in oil(don't overcrowd the wok).

                                             

• Then wait till bubbles settle down to flip (about 2-3 minutes) on medium flame. Flip and cook the other side till bubbles settle. Finally remove immediately after the bubbles disappear(else will drink oil). Repeat the same step till you finish frying all nipattu. Drain on layers of paper towel. Cool completely and store in air tight containers.

NOTES

* You can use chilli powder instead of red dry chillies, but the crushed chillies add speckles to the nippattu.

* Add mint(pudina) or moringa(drumstick leaves) for a different variation to this nipattu.

* Karnataka uses peanut, whereas Andhra version and Tamil Nadu ones have no peanut in them. So if you wish to try or if you are allergic to peanuts, then try making without peanuts.

* You can add ghee instead of hot oil too, makes more soft and flaky. Ghee should also be added hot. Hot oil/ ghee adds that extra crunch and flakiness.

* Don't flip the nippattu immediately as soon as it starts floating. Wait till the bubbles settle to flip (may take 2-3 mins) or else it breaks. 

* Usually maida is used to make as a binder or chirotti rava is used. You can use 1/4 cup chirotti rava too instead of maida.