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Friday, 27 November 2009

Nippattu

Preparation time: 30 mins | Cooking time: 45 mins

During tea time there's always an array of questions about snacks. This prompted me to prepare something that is easy to make. Easy in the sense, no moulds or special gadgets :-). It stays fresh for over a week when stored in an air tight container. Karnataka is the origin of this recipe. It may be called with different names in other states of India. My kids are not fond of nuts, so I haven't used it though the recipe demands it.

Ingredients
Rice flour-1 1/2cup
Maida-1/2cup
Besan-1/4cup
Roasted and coarsely powdered groundnuts-100gms
Fried gram(pottukadala) powdered coarsely-50gms
Cumin seeds-1/2tsp
White sesame seeds(till seeds)-1tbsp
Red chilli powder-2tsp
Hing(asafoetida powder)-a pinch
Hot oil-2tbsp
Salt to taste
Oil to deep fry

Method
To the dry flours add hot oil, salt, hing, chilli powder and mix well. Add rest of the ingredients, mix well, add water and knead to form a stiff but pliable dough. Take a heaped teaspoon full of the dough and roll it into a tight ball between the palms of your hands. Grease a sheet of plastic/butter paper and flatten out the ball to form a round disc of about 3 inches diameter. Prick the disc with a fork, to prevent it from puffing up while frying. Deep fry in hot oil. Flip once or twice in between and fry until golden brown.



Note: You can also do with
Maida-2 cup
Rice powder-1 cup
or
Rice powder-1 cup
Urad dal powder-2 tsp

and rest of the ingredients are the same

12 comments:

Preeti Kashyap said...

wow Latha...his is my all time fav snack! thanks for posting this!

Tina said...

Its a new recipe to me..looks cute and delicious.

Sushma Mallya said...

perfect it has come out...crispy and nice...

Priya said...

Nippatu looks too crispy and nice..

my kitchen said...

My favorite,my mom will add soaked channadal & groundnuts for crunchy taste,ur also nice

Rohini said...

We make something similar called "Thattai"..I liked the idea of keeping it flat.. Sounds so easy n yummy!

Padhu said...

Looks delicious and crispy.Do drop by http://padhuskitchen.blogspot.com/

Malar Gandhi said...

We call it in diff' name...hmmm, whats in the name!! its the best tea time snack..right. Looks very crispy.

kothiyavunu said...

Sounds interesting & Looks crispy and crunchy latha..new recipe to me.Thanks for sharing da.

Akal's Saappadu said...

wow, this is my favourite one among all the crispy savouries in India, I should say!!! whenever I fly back home to Pondy, this is the first thing I search for!!
we call it "ellada" and in the shops they say "thattai" ; you've done them perfectly; pricking them to prevent bulging is a great tip;
you know why I've never tried these at home because I'm afraid it'll be over as soon as I do and there'll be nothing left for ME, eheheh!
everybody likes it , and afterall who wouldn't, right?

Priya said...

Hi Latha, tried ur nippattu for snacks, we loved it..thanks for sharing..

sangeeta said...

great blog Latha !!
hopped in here from ushnish's blog and your recipes are simply delicious..saw many of your posts and this one is a nice tea time snack..

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