Who all are in for a crispy spicy crunchy munchy along with a cup of hot tea ? Hmm.. I can hear so many ” ME .. ME ..” there..haha. I know most of us love crispy spicy snacks. Today i have for you all ” Nippattu ” – one of the popular snacks from Karnataka. They are also popular in other states of South india by different names like ” Thattai ” and ” Chekkalu “. These Spicy Rice Crackers are not only perfect tea time accompaniment but also one of the common snacks prepared during Krishna Janmashtami n Diwali.Since Krishna Janmashtami is around the corner, I thought of posting this recipe….
Nipattu is basically a savory , crispy disc like snack made from rice flour that is traditionally deep fried .They are very easy to make n takes much lesser time when compared to kodubale .There are many variations of Nippatu recipes which varies from family to family and state to state. Like Karnataka version is little thick and has peanut n little maida in it. Tamilnadu’ s thattai and Andra’s Chekkalu are thin and light with little peanut or no peanut.The recipe that i am sharing with you all is my mom’s recipe, typical Mysore-Bangalore style nipattu .
Check Out the Video recipe here :
- 1 Glass Rice flour
- 1/4 Glass Maida /All purpose flour
- 1/4 cup Fried gram dal/hurigadle/pottu kadalai
- 1/4 cup Peanut
- 1/4 cup fresh coconut or dry coconut (kopra)
- 5 - 10 Red Chillies, ( based on your spice level)
- 1 tbsp Cumin Seeds/ Jeera
- 1 tbsp White sesame seeds/ White til
- or two a pinch Asafoetida/ hing
- Few Curry Leaves
- Heat a pan and dry roast maida till its warm.Keep aside to cool.
- Roughly crush roasted gram and peanuts separately. Don't powder such that there are few pieces of peanuts. Nipatt tastes good when u get pieces of peanut ,fried gram in your bites.
- Grind dry coconut,jeera,red chillies n curry leaves to a fine paste.
- In a large mixing bowl,add rice flour,maida,powdered roasted gram,powdered peanut,ground masala,hing,sesame seeds and salt .Mix well .
- Now add about 2 tbsp very hot oil to the nipatt mix. The oil should be so hot that when you pour it n dry flour bubbles should form. Mix well.
- Add water in small batches to form a soft chapathi like dough.The dough should not be too soft or too hard. Divide the dough to small lemon sized balls.
- Now, heat the oil for deep frying in a kadai or pan on medium flame.
- Take a thick plastic sheet or butter paper. Grease the sheet as well your hands with little oil. (This helps in removing nippattu from the sheet for deep frying).Take a small lemon sized ball and flatten it using your palm to form a small circle .Dont make it too thin or too thick.
- Once the oil is hot,gently holding the end of the foil in one hand, gently remove the flattened discs and drop them into the hot oil in batches of 4-5 depending on the size of the kadai used to deep fry.Deep fry them on medium low flame on both sides till they turn crisp and golden brown both sides.Once done, remove from oil and transfer to a paper towel.
- Repeat the same for the remaining dough.
- Store the Nipattu / Thattai / Chekkalu / Rice crackers in air tight containers once cooled. Remains fresh for minimum 1 month.
- If the nipattu s are drinking oil ---> addition of hot oil to the dough is more,or flame is too low or quantity of peanut is more. then either alter the flame or add some more rice flour
- If the nipattus are becoming soft ---> they are not properly cooked .
- Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. This shows that oil has attained the right temperature n you can gently slide the nipattu.
- While dropping the prepared nippattus, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.The secret of getting crunchy nipattu lies here.
- In case you are making them in large quantity , dont add water to whole mix. Instead divide into parts, add water only to 1st part ,knead well n do circles .Once the 1st part is over ,add water to next part. This way nipattu will not turn soggy.
- You can also add 1-2 tbsp fine sooji to the mix to make it extra crisp.
- Addition of dry coconut increases the shelf life.
- If you want you can also add a fist of soaked moong dal for the additional crispy feeling between your bites.
nandoos KitchenAugust 11, 2014 at 3:26 pm
perfect smitha. Looks tooo good..
Sony PAugust 11, 2014 at 4:01 pm
This is very new to me but looks flavorful and crunchy crackers.
Beulah ArunAugust 11, 2014 at 4:14 pm
I love this snack! Looks great!
ChitraAugust 11, 2014 at 4:41 pm
I too tried a version recently. Urs is looking yum !
Magees kitchenAugust 11, 2014 at 5:31 pm
Oh i cannot store this for a month because it will vanish in no time…such a delicious snack
beena stephenAugust 11, 2014 at 6:09 pm
Wow lovely snack
mrkk08August 11, 2014 at 6:56 pm
Crispy and crunchy thattai.. Grt teatime snack
Gayathri SathyanarayananAugust 11, 2014 at 8:08 pm
Looks crispy and yummy.
Ramya VenkateswaranAugust 12, 2014 at 3:38 am
thattai looks fabulous and please parcel some smitha
chitvishAugust 12, 2014 at 5:18 am
You have given in such detail, with illustrations. Way to go (Y) A suggestion.Please give in cup measurements. Measuring cups are available in all supermarkets.
Smitha KallurayaAugust 12, 2014 at 5:34 am
Thx Aunty… fr such a sweet comments.. Ill surely try to give measurements in measuring cup.. here on
Poornima hegdeAugust 12, 2014 at 5:39 am
wow, Nippattu is my favourite! awesome presentation Smitha..
Nalini SomayajiAugust 12, 2014 at 9:23 am
Yemmy crispy Nippattu..I love them mmmmmmmmmm
Ree KasirajhAugust 12, 2014 at 2:00 pm
Yep, looks crispy…My fav smitha..!!
Vijayalakshmi DharmarajAugust 12, 2014 at 3:00 pm
Yummy Nippattu… Love it much and my favorite…
GloriaAugust 12, 2014 at 4:58 pm
Love this crispy yummy snack.. Feel like munching on some…
Debra @ WorthCooking.netAugust 13, 2014 at 4:33 am
What does “glass” mean?
Priya SureshAugust 13, 2014 at 7:34 pm
Love to munch some rite now.
Smitha KallurayaAugust 14, 2014 at 4:36 am
Hey Debra… refer my pic 2. i have shown the pic of glass which i have used fr measurement
Bhavana SulliaMay 15, 2015 at 3:23 am
Tried for the first time and it came out perfect! The recipe has been very well written with pictures of each critical items and their consistency. Simple steps yet covers all the things you need for this recipe. Excellent note on troubleshooting????. Loved the recipe!
Bhavana SulliaMay 15, 2015 at 3:30 am
I tried for the 1st time and it came out just perfect! My friends loved it!The recipes are very well articulated with perfect amount of pictures. Simple steps yet gives the exact idea on how to go about. The points under note are very helpful in troubleshooting????. Overall loved the recipe. Thank you!
Smitha KallurayaMay 15, 2015 at 9:48 am
Thanks Bhavana for trying and for the lovely feedback . I am glad that you liked it….
UnknownNovember 10, 2015 at 2:24 am
Looks yummy…..How much nipattu can be made by this measurement?
Smitha KallurayaNovember 10, 2015 at 2:15 pm
AnonymousNovember 14, 2015 at 9:22 pm
Excellent process…Thanks for posting…very crispy it seems… !)
plasterers bristolDecember 9, 2015 at 5:24 pm
Sounds really good. Love spicy rice, thanks for posting.Simon
UnknownJuly 10, 2016 at 7:14 pm
Hi Smitha,I try most of your recipes and they turn out pretty delicious. Your notes at the end of each recipe is really helpful. Nippattu turned out crispy as I followed your notes carefully. Keep up the good work, you are helping out many people!Rashmi Rao
Varshini KrishnaAugust 18, 2016 at 9:24 pm
Thanks for this recipe.. It turned out yummy n perfect