Nippattu
- 65 min
- medium
- Serves 4
Nippattu are crisp Karnataka crackers of rice flour, peanuts, roasted gram and sesame, deep fried. Medium-spicy, serves 4, about 65 minutes plus resting.
Good for: Deepavali, Party, Rainy Day
Ingredients
Rice Flour2 cup
Maida¼ cup
Peanuts60 grams
Roasted Gram, Roasted35 grams
White Sesame Seeds2 tbsp
Coconut, Grated20 grams
Curry leaves, Finely Chopped8 grams
Red Chilli Powder4.5 grams
Asafoetida¼ tsp
Salt1 tsp
Oil2 tbsp
Water, For Kneading160 ml
Contains: groundnut, wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 620kcal | 2480kcal |
| Protein | 11g | 44g |
| Carbohydrate | 56g | 224g |
| Fat | 40g | 159g |
| Fibre | 5.5g | 22g |
| Sugar | 1.4g | 5.6g |
Method
Get ready by roasting the peanuts in a dry kadai on medium-low flame for 5 to 6 minutes until lightly browned. Roast the sesame seeds separately for 1 to 2 minutes until they start popping. Pulse the peanuts and roasted gram in a mixie to make a coarse powder. Grate the coconut and finely chop the curry leaves.
Mix the rice flour, maida, crushed peanuts and roasted gram, sesame seeds, coconut, curry leaves, red chilli powder, asafoetida and salt in a wide bowl. Heat 2 tablespoons of oil on medium flame for 1 to 2 minutes until it shimmers. Pour it into the flour and mix carefully until the flour looks crumbly.
Add the water little by little and knead for 3 to 4 minutes. Stop when the dough is firm, smooth and holds together without sticking. Do not make it soft. Cover the dough and rest it for 20 minutes so the flour softens and the discs do not crack.
Divide the dough into 16 portions. Press each portion into a thin disc between greased plastic sheets or on a banana leaf. Make a few small holes in each disc and keep it covered. Finish shaping in about 10 minutes, until all the discs are evenly thin.
Heat the deep-frying oil in a kadai on medium flame for 4 to 5 minutes. Drop in a small piece of dough; it should rise slowly with steady bubbles. Fry four discs at a time on medium-low flame for 4 to 5 minutes, turning once, until deep golden and crisp. Fry the remaining discs in the same way and drain them.
Cool the nippattu for 20 minutes until they reach room temperature. Store them only after they have cooled fully.
Before you start
- How long does Nippattu take?
- 1 hour 5 minutes from start to finish. That is 20 minutes of preparation and 45 minutes of cooking.
- How many people does Nippattu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Nippattu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Nippattu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Nippattu?
- 2 cup Rice Flour, ¼ cup Maida, 60 grams Peanuts, 35 grams Roasted Gram, 20 grams Coconut, 8 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Nippattu?
- No, it is cooked in an open pot.
- How many calories are in Nippattu?
- About 620 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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