Nippatu recipe, how to make nippatu

Nippatu recipewith 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 how the texture would be, as they are thicker than thattais. Few days back when i attended one of our close friend 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 told that her mom is an expert in making that, so she told she will pass on the recipe the next day. And very promptly she passed on the recipe to me with every small details. I tried it immediately and it turned out so well. I am always blessed with friends who pour their love to me always. Here is the recipe of Karnataka style nippattu from Mamta's mom.

Check out our complete collection of Gokulashtami recipes. 

Nippatu recipe

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 25 Minutes
• Serves:22 nippatu
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Nippatu recipe with step by pictures, a popular snack from karnataka, similar to our Thattai recipe, crispy and slightly thicker than thattai.

     Rice flour  1 cup
    Maida  1 tblsp
    Rava | sooji  1 tblsp
    Peanuts  2 tblsp
    Pottukadalai | roasted gram 2 tblsp
    Dry coconut | kopparai  1 tblsp
    Red chili powder  1 tsp
    Curry leaves  few
    Oil  to deep fry + 1 tblsp
    Salt  as needed
    Asafoetida  2 pinches

Method  :

• 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 tblsp 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 it with 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 over crowd 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 gives a nice crispy taste the nippatus.
3. I used home made rice flour, you can use store bought rice flour or idiyappam flour too.
4. The key is to fry the nippatus in medium low flame and not on 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.

Method with step by step pictures :

• 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 tblsp of oil and add it to the bowl.

• Mix well with your hands. 
• Sprinkle water little by little and make a tight dough.
• Do not make the dough loose, it will mess up the whole thing.
• 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 it with 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 over crowd 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 gives a nice crispy taste the nippatus.
3. I used home made rice flour, you can use store bought rice flour or idiyappam flour too.
4. The key is to fry the nippatus in medium low flame and not on 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.

         

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