Nippattu recipe | How to make crispy nippattu | Karnataka style nippattu
By Latha on December 13th, 2017
Nippattu recipe explained with step by step pictures and a video. This is crispy Karnataka style nippattu or rice crackers recipe. Nippattu is prepared using rice flour, fried gram, chiroti rava (or maida) and coconut. Nippattu is a very popular deep fried snacks in Bangalore - Mysore region of Karnataka. Nippattu ia a tasty tea time snacks and is familiar by name thattai and chekkulu.
Nippattu recipe was a long pending post for me. I wanted to post or I should have posted this much earlier. As this is one of the most loved and very popular tea time snacks in Karnataka. You can find one more hesarubele nippattu on this website. This nippattu ingredients are similar to Bangalore-Mysore style kodubale recipe. But recipe is slightly different. Both nippattu and kodubale are hot favorite in my house.
I learnt this recipe from my close friend Sushma's Mother, who lives in Mysore. She has shared many Hassan and Mysore style recipes with me. This recipe gives you crispy and tasty nippattu. I have used dessicated coconut in this recipe, which you can replace it with dry coconut but dry grind it before adding. Preparing stiff dough and deep frying until all bubbles are stopped is very important to prepare crispy nippattus. The colour might vary depending on the amount of red chili powder used and the flame level.
If you are looking for more Karnataka style snacks recipes then do check our snacks section. Or if you are looking for more deep fried snacks recipes then do check our maddur vade, kara kaddi, mangalore bajji, kayi vade, crispy chili bajji, stuffed mirchi bajji, shankar poli and onion pakoda recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 30 min
Serves: 25
Ingredients: (measuring cup used = 240ml)
- 1 cup rice flour
- 1/4 cup fried gram or hurigadale
- 1/4 cup ground nut or peanut or shenga
- 1/4 cup chiroti rava or maida flour
- 1/4 cup grated coconut
- 1/2 - 1 tsp red chili powder
- 1 tsp salt (as per your taste)
- 1/4 tsp carom seeds
- A big pinch of asafoetida
- 2 sprigs of curry leaves
- 2.5 tbsp hot oil
- Oil to deep fry
Instructions for making nippattu:
- To begin with take rice flour and chiroti rava (or maida flour) in a frying pan. slightly roast them under medium flame. Just make them hot and switch off the stove.
- Transfer it into a mixing bowl and add in a tbsp of fried gram.
- Next grind the remaining fried gram or hurigadale into fine powder using a mixer grinder.
- Add in the ground fried gram or hurigadale into the mixing bowl.
- Take peanuts in a thick bottomed pan and roast until crispy.
- Next grind it into a coarse powder using a mixer grinder.
- Add in the ground peanut (shenga) into the mixing bowl. Give a quick mix.
- Add in asafoetida, salt, carom seeds and red chili powder to the same mixing bowl. Give a quick mix.
- Next add in curry leaves and dessicated coconut. I have used store bought dessicated coconut. If using dry coconut then dry grind it before adding. Give a quick mix.
- Now add in 2.5 tbsp of very hot oil. Carefully mix it using a spatula. Adding hot oil is important to get crispy nippattu. So do not skip it and make sure that the oil is boiling hot.
- Next rub and mix well using hands.
- Now add water little by little and prepare a stiff dough. Do not make it soft. If you make the dough soft the nippattu will not be crispy.
- Cover and keep it until you start preparing nippattu.
- Take a big orange sized dough.
- Clean the kitchen counter, smear little oil and roll the dough using a rolling pin. Take a tumbler and make circular shaped nippattu. carefully take them out and proceed for deep frying. Please note, more thin you make it more crispy it will be.
- Or otherwise take a thick plastic sheet, smear oil, take a small lemon sized dough and pat the nippattu using hands. Again more thin you pat, more crispy it will be.
- Heat the oil in a wide frying pan. Drop the nippattu into the hot oil.
- But after dropping the nippattu in the hot oil, reduce the flame and fry under low medium flame.
- Keep flipping and fry until all the bubbles are stopped. Take them out and enjoy with a cup of tea.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!