Nippattu recipe | How to make crispy nippattu | Karnataka style nippattu

By Latha on December 13th, 2017

nippattu recipe

Nippattu recipe explained with step by step pictures. 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.

Nippattu recipe

Preparation time: 15 min
Cooking time: 30 min
Serves: 25

Ingredients: (measuring cup used = 240ml)

  1. 1 cup rice flour
  2. 1/4 cup fried gram or hurigadale
  3. 1/4 cup ground nut or peanut or shenga
  4. 1/4 cup chiroti rava or maida flour
  5. 1/4 cup grated coconut
  6. 1/2 - 1 tsp red chili powder
  7. 1 tsp salt (as per your taste)
  8. 1/4 tsp carom seeds
  9. A big pinch of asafoetida
  10. 2 sprigs of curry leaves
  11. 2.5 tbsp hot oil
  12. Oil to deep fry

Instructions for making nippattu:

  1. 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.rice and chiroti rava for nippattu
  2. Transfer it into a mixing bowl and add in a tbsp of fried gram.fried gram for nippattu
  3. Next grind the remaining fried gram or hurigadale into fine powder using a mixer grinder.grinding fried gram for nippattu
  4. Add in the ground fried gram or hurigadale into the mixing bowl.ground fried gram for nippattu
  5. Take peanuts in a thick bottomed pan and roast until crispy.roasting peanuts for nippattu
  6. Next grind it into a coarse powder using a mixer grinder.grinding peanut for nippattu
  7. Add in the ground peanut (shenga) into the mixing bowl. Give a quick mix.ground peanut for nippattu
  8. Add in asafoetida, salt, carom seeds and red chili powder to the same mixing bowl. Give a quick mix.sieve maida flour and rice flour for nippattu
  9. 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.sieve maida flour and rice flour for nippattu
  10. 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.hot oil for nippattu
  11. Next rub and mix well using hands.mixing dough for nippattu
  12. 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.stiff dough for nippattu
  13. Cover and keep it until you start preparing nippattu.stiff dough for nippattu
  14. Take a big orange sized dough.stiff dough for nippattu
  15. 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.making nippattu
  16. 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.patting nippattu
  17. Heat the oil in a wide frying pan. Drop the nippattu into the hot oil.frying nippattu
  18. But after dropping the nippattu in the hot oil, reduce the flame and fry under low medium flame.frying nippattu
  19. Keep flipping and fry until all the bubbles are stopped. Take them out and enjoy with a cup of tea. frying nippattu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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