Nippatu recipe, how to make nippatu – Nippatu recipe with step-by-step pictures, a popular snack from Karnataka, similar to our Thattai recipe, crispy and slightly thicker than thattai. I have never tasted Nippatu, but wanted to try it out for a long time. I always have a doubt as to how the texture would be, as they are thicker than thattais. A few days back when I attended one of our close friend’s daughter’s birthday party, I happened to meet another common friend there. I knew well that she hails from Karnataka, so asked her how to make nippatu snack. She said that her mom was an expert in making that, so she said she would pass on the recipe the next day. And very promptly she passed on the recipe to me with every small detail. I tried it immediately and it turned out so well. I am always blessed with friends who pour their love into me. Here is the recipe for Karnataka-style nippattu from Mamta’s mom. Check out our complete collection of Gokulashtami recipes.
Nippatu recipe
Ingredients
- 1 cup Rice flour
- 1 tbsp Maida
- 1 tbsp Rava | sooji
- 2 tbsp Peanuts
- 2 tbsp Pottukadalai | roasted gram
- 1 tbsp Dry coconut | kopparai
- 1 tsp Red chili powder
- Curry leaves few
- 1 tbsp + Oil to deep fry
- Salt as needed
- 2 pinches Asafoetida
Instructions
- In a mixie just pulse the pottukadalai and roasted peanuts. It should be coarse.
- I used roasted peanuts. If you have raw peanuts dry roast it and take out the skin.
- In a wide bowl add the rice flour, maida, rava, coarsely ground peanut-roasted gram mixture, red chili powder, asafoetida, dry coconut, chopped curry leaves, and salt.
- Heat 1 tbsp of oil and add it to the bowl.
- Mix well with your hands.
- Sprinkle water little by little and make a tight dough.
- Keep it covered all the time.
- Take an orange-sized dough ball.
- Place it on a greased rolling board. You can do it on a clean kitchen top too.
- Roll this thick.
- Using a cookie cutter or a lid cut this into even shapes.
- Alternatively, you can make small lemon-sized balls and flatten them with your hands.
- Ensure that it should not become thin, nippatus will be thicker.
- Heat oil in a pan for deep frying.
- Drop the nippatu one by one, do not overcrowd the pan.
- Keep the flame to medium.
- Cook on both sides till the oil sound subsides.
- Take out from oil and drain the excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- Crispy nippatus are ready. Store them in an airtight container.
Notes
1. Nippatus will be thicker than thattais, but still, it will be very crispy. 2. The peanuts and pottukadalai give a nice crispy taste to the nippatus. 3. I used homemade rice flour, you can use store-bought rice flour or idiyappam flour too. 4. The key is to fry the nippatus on a medium-low flame and not on a high flame. 5. If not making on festival days, you can add finely chopped onions and crushed garlic to the dough. 6. Dry coconut enhances the flavour, so do not skip it. 7. Nippatus stays good for more than a week if stored in an air-tight container and handled with dry hands.
