Nippattu is a disc shaped crispy, spicy snack which is common in parts of Karnataka especially Mysore and Bangalore. It is available in almost at bakeries and also in the roadside shops. It is one of the favorite dishes in my family at Bangalore. Here in Manipal though its not available. So I make it at home, typically every monsoon season. Here goes the recipe.
What you need to have:
1. Rice Atta – 1 cup
2. Maida/All purpose flour – 1/2 cup
3. Chick peas Atta – 1/4 cup
4. Asafoetida powder – 1/2 Teaspoon
5. Green chilly – 1 (optional)
6. Chopped Curry leaves – 2-3 strings
7. Crushed Peanuts – 2 Tablespoons
8. Bengalgram Dal – 2 Tablespoons
9. Chilli powder – 2 Teaspoons
10. Sesame seeds white – 2 Teaspoons
11. Cumin seeds – 1 Teaspoon
12. Salt – to taste
13. Cooking oil to knead – 3 Tablespoons
Ingredients of Nippattu
What you do with what you have:
1. Soak Chickpeas Dal in water for about 1/2 an hour till it is done ( you can check this by just pricking your nails and see if it pears in). Drain the water and keep aside.
2. Grind peanuts in a grinder to a medium coarse consistency so that there are a few small pieces left over in it and keep it aside. Also wash and chop curry leaves fine .
3. Sieve all the 3 Atta together in the atta siever 3 times , so that they get mixed evenly.
4. Add soaked and drained chickpeas dal from step 1, crushed peanuts, chopped curry leaves from step 2 and asafoetida, chilli powder, cumin seeds, sesame seeds, cooking oil, required quantity of salt to the atta mix from step 3 to it and mix well. The mix is as shown in the image below.
Nippattu mix with all ingredients
5. Add water slowly in such a way that it is almost a little harder than the usual chapathi dough and is as shown in the image below.
6. Pinch out dough and knead it into small balls. Place a thick plastic sheet and apply oil to it and pat the pinched out balls on it to 3″ diameter discs with your palm. Make sure you also apply oil to your palms while you are doing this. The pinched out balls and the patted Nippattu is as shown in the image below.
The pinched out balls & the rolled/pat Nippattu
7. Place a skillet with 2 cups of cooking oil in it on a medium flame. When heated deep fry the pat Nippatu in batches to a light brown colour on both the sides and is as shown in the image below.
Store it in airtight containers and will remain afresh if fresh oil is used for frying. Enjoy it with tea as an evening snack.
Ready to serve Nippattu
Good to remember:
1. Nippattu when eaten hot will not be crispy and should be eaten on cooling only.Use any oil that contains fat to make Nipattu crispy. I always use Saffola oil for cooking which is fat free, and hence to knead i have used Sunflower oil.
Number of Nipattus: 30
How long it takes: 90 minutes