Nipattu

Posted on Updated on


20-11-2008-098

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
(sunflower oil)

20-11-2008-090 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.

20-11-2008-093 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.

20-11-2008-094 Nippattu dough

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.

20-11-2008-096

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.

20-11-2008-098 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

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13 thoughts on “Nipattu

    Madhu said:
    January 5, 2009 at 6:18 am

    Nipattu………yum. Nice to have them during winter evenings.

    prathibalrao responded:
    January 5, 2009 at 6:37 am

    Hi Madhu,

    Yeah . Thanx a lot for ur comments.

    Rupa said:
    January 6, 2009 at 1:51 am

    First time on your blog.You have a wonderful collection of recipes and pictures.
    Yummy Nippattu…
    Thanks

    Sneha said:
    January 6, 2009 at 2:25 am

    looks yummy… want to try this..

    prathibalrao responded:
    January 6, 2009 at 6:32 am

    Hi Sneha,

    Thank you very much.

    vanamala said:
    January 6, 2009 at 7:38 pm

    Nipattu looks very crispy…

    prathibalrao responded:
    January 7, 2009 at 1:04 am

    Hi Vanamala,

    Thanx for ur comments.

    prathibalrao responded:
    January 8, 2009 at 2:41 am

    Hi Roopa,

    Thanx and keep visiting the blog.

    NEELAM said:
    January 22, 2009 at 7:31 am

    This is the first time I would be trying this recipe and it really looks wonderful.

    Is it ok if we omit maida as my son is a special needs child and has be advised not to take maida and if you know any more recipes of rice flour.
    If maida is omitted than what proportion of other flours can be taken.

      prathibalrao responded:
      January 22, 2009 at 9:27 am

      Hi Neelam,

      Do try it out and lemme know. Thanx.

    nandita said:
    February 5, 2009 at 2:02 pm

    looks yum!you have a very nice blog here. what is Chick peas Atta can you please tell me? is it besan atta?

    prathibalrao responded:
    February 5, 2009 at 3:33 pm

    Hi Nandita,

    U r right.It is the besan atta itself.

    Choco_dips said:
    July 12, 2012 at 1:59 pm

    Hi Last time I just used Rice flour n bean but it broke into pcs. I think the maida should help. Thx Pratibha 🙂

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