Nippattu- Karnataka Style

Name: Nippattu- Karnataka Style
Total time: 2700 s
Yield: Multiple serving
Cuisine: Indian
Ingredients: 1/2 cup Maida; 1 1/2 cup Rice flour; 1/2 cup Peanuts; 1/2 cup Roasted gram; 1 tsp Kashmiri chili powder; 1 tsp black/white sesame seeds; to taste Salt; 2 sprig curry leaves; 2 tbsp hot oil; as needed Oil for frying

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#fest

Nippattu is delicious and spicy deep fried snack from Karnataka cuisine. These are usually prepared for festivals such as Krishna Janmashtami, Ganesh Chathurthi, Dussehra and Diwali. It is also a perfect tea time snack recipe liked by kids and adults.

Known as Nippattu in Karnataka, it is similar to Thattai from Tamilnadu and Chekkalu from Andrapradesh. But with slight variation in quantity of ingredients, they differ in taste & texture.

Nippattu is prepared with rice flour and all-purpose flour. All-purpose flour is steamed and used which makes it light and crunchy. Use of peanuts, roasted gram, sesame seeds, and curry leaves make them aromatic and taste delicious. Hot oil is added to the flour to make it more crunchy.

The flour mixture can be prepared in large quantity and stored in airtight container. Take flour in batches, add in fresh curry leaves, hot oil and prepare the dough. Cool the fried nippattu complately and store in airtight container and enjoy them for upto 2 weeks.

#fest

Known as Nippattu in Karnataka, it is similar to Thattai from Tamilnadu and Chekkalu from Andrapradesh. But with slight variation in quantity of ingredients, they differ in taste & texture.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#fest

Known as Nippattu in Karnataka, it is similar to Thattai from Tamilnadu and Chekkalu from Andrapradesh. But with slight variation in quantity of ingredients, they differ in taste & texture.

#fest

Known as Nippattu in Karnataka, it is similar to Thattai from Tamilnadu and Chekkalu from Andrapradesh. But with slight variation in quantity of ingredients, they differ in taste & texture.

Saved

Ingredients

45 minutes

Multiple serving

1/2 cupMaida
1 1/2 cup Rice flour
1/2 cupPeanuts
1/2 cupRoasted gram
1 tspKashmiri chili powder
1 tspblack/white sesame seeds
to tasteSalt
2 sprigcurry leaves
2 tbsphot oil
as neededOil for frying

Saved

Steps

45 minutes

1

In a bowl take all-purpose flour and steam it for 10 minutes. Place the bowl either in idli steamer or in pressure cooker without whistle. Let it cool down. It would be lumpy. Break with hand and sieve it to a large bowl.
2

To the bowl sieve rice flour too. Slightly crush peanuts and roasted gram in mixer jar and add it to the bowl.
3

Add in chili powder, sesame seeds, salt and combine it well. This mixture can be prepared in large quantity, stored in airtight container and used in batches as required.
4

Add in chopped curry leaves and hot oil. Crumble and mix it well. Take the moisture in batches and add water as required and gather to soft dough. No need to knead. (Don’t make soft dough as it will absorb more oil neither hard dough as it will be hard to bite. Add water just enough to gather the dough.)
5

Heat oil in kadai/pan on medium flame. Make lemon size balls from the dough. Take a roti maker/poori press lined with butter paper/plastic sheet and grease it with oil. Place a ball and press it to form a disc of thickness of paratha. Prepare 4-6 nippattu depending on the size of kadai.
6

When the oil is hot enough, carefully slid nippattu without over crowding. Let it fry for few minutes and then flip and cook until golden brown and crispy. Drain onto kitchen paper to remove excess oil. Spread it in wide pan/plate until cools down completely. Store in airtight container and enjoy upto 2 weeks.
7

Nippattu is ready for offering and to be relished.