Nippattu (Spicy Rice Flour Crackers)

IMG_2237Here comes yet another delicious and mouth watering dish from Karnataka (India). Nippattu is one of the most popular savoury dishes of Karnataka (India). Nippattu is popular in all most all southern states of India and of course it is known by different names in different states. Nipattu is basically savoury and crispy round shaped snack made from rice flour and some spices which are good for health. Rice flour offers a lot of benefits, it is highly consumed in southern states of India, in fact, it is consumed in most of Asian Countries. Rice flour has versatile uses, its importance and inclusion in the regular diet, may be, because of its gluten free characteristics. At the same time, rice flour is easy to digest and it provides crispy and light texture to the snacks. I learnt it from my aunt and I modified little bit to make it easier for the beginners. If you try it once, you will love to do it again. Let’s see how to prepare “Nippattu”.  

INGREDIENTS

  • Rice Flour/Akki Hittu – 200 grams (around 2 cups)
  • Ground nuts/Shenga/Kadlekai – 1 Table spoon
  • Puffed Bengal Gram/Puthani/Hurigadale – 1 Table spoon
  • Sesame seeds/Til/Yellu – 1 Table spoon
  • Cumin Seeds/Jeerige – 1 Tea spoon
  • Salt – 1 1/2 Tea spoon (According to your taste)
  • Red Chilly flakes – 1 Tea spoon (you can very the measurement according to your taste)
  • You can use dried green chilly flakes
  • Asafoetida/Hing – 1 Pinch
  • You can use garlic powder or dried onion flakes instead of hing.
  • Dried Parsley or Dried Coriander leaf – 1 Table spoon
  • Cooking Oil – 250 ml

PREPARATION

  • Pour cleaned rice flour (Akki hittu) in a mixing bowl. Add Salt, Jeera, Red chilly flakes or dried green chilly flakes, dried coriander leaf or dried parsley and hing. Instead of hing you can use garlic powder or dried onion flakes.
  • You might be thinking about drying of green chillies. Split green chillies and dry them in sun light or you can dry them in Micro wave oven.
  • Put split green chillies in a micro wave container and keep it in micro wave and run it for 2 or 3 minutes without closing the container with lid. After 5 minutes, take the container out of micro wave and crush them with hands to make dried green chilly flakes.
  • I think, you will get dried parsley in market. You will not get ready made dried coriander leaf. You can dry coriander leaf at home, it is very simple. Keep cleaned coriander leaves in microwave oven. Run it for 1or 2 minutes and leave the leaf inside the microwave oven for 5 minutes. Take it out and crush the leaf by hands.
  • Crush ground nuts and puffed bengal gram coarsely (Pieces should be little bit bigger) see that they should not be finely powdered. Add it to the rice flour mixture  and mix all the ingredients well enough and keep it aside.
  • Place a small frying pan on medium flame. Pour 1 tea spoon of oil to it and let it get heated well. Pour heated oil over dry rice flour mixture and toss it with the help of a ladle. Do not mix it with hands as heated oil may harm your hands. Allow it to cool down, it may take 5 minutes.
  • Take a glass of water, go on adding water slowly, while adding water you have to mix the flour with your fingers in circular motion. In the beginning, you may feel the flour pretty coarse. As you go on mixing with more water, it will start sticking together. Go on adding water very slowly until the dough seems to come together.
  • Once you feel like you have mixed it together thoroughly, you have to knead the dough until it becomes soft. Once kneading is complete, the dough should be smooth. Close the bowl with lid and allow it to set for 5 minutes.
  • Place a frying pan (Kadhai) on medium heat, pour oil in it keeping a spoon of oil separately for greasing. Once oil get heated, lower the flame. It may take 5 minutes to get heated, mean while you can prepare nippattu for frying.
  • Take out the dough, knead it once again. Make small balls and keep them aside. Grease your one palm with a drop of oil, take one ball and start pressing it on your palm so that it should shape like a round biscuit and should be thin.
  • Drop it in oil slowly and fry it until it’s colour changes to little yellowish brown. Take it out and place it on a tissue so that extra oil will get soaked by tissue. You can fry 5 to 6 at a time. You can prepare and drop in oil one by one.
  • Repeat the procedure for remaining stuff. Once they cool down, you can store them in a airtight bottle and you can store them for more than a month.
  • Crunchy, spicy and delicious Nippattu is ready to serve.
  • Isn’t it easy, try once and believe me, you will love to do it again.
  • Enjoy cooking!

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