Thursday, January 1, 2015

Nippattu/Thattai/Rice Crispies

Spicy Nippattu

 Nippattus are fried crunchy snack made from rice flour and groundnuts. In my home we prepare it whenever we feel like eating the same.It can be served as tea time snack !! .

  You can prepare easy and quick nippattus only with rice flour, peanuts, salt and red chilly powder. Other way is adding more ingredients to it as explained below. This is a typical Karnataka style nippattus.

Ingredients :
1 cup rice flour
1/3 cup maida/all purpose flour
1/3 cup chirote rava (very fine rava)
1 tbsp of peanuts
1 tbsp putani kadle/chutney dal
red chilly powder (adjust to your spice level)
salt to taste
2-3 tbsp fresh grated coconut/dry cococnut
oil for deep frying + 2 tbsp hot oil for kneading

recipe source: "Bappare Bhojana" , TV show ( altered the recipe by omitting onion)

How To Prepare?
  • Dry roast peanuts,putani kadle little bit.Grind both in a mixer to a coarse powder.(Alternatively you can crush them).

  • Dry roast curry leaves and coconut(if you are using fresh grated coconut) little bit and keep it aside.
  • In a mixing bowl combine rice flour,maida, fine rava,ground peanuts n chutney dal,red chili powder, curry leaves, coconut, asafoetida  and salt.Now add 2 tbsp of hot oil to this mixture .When you add the hot oil you should hear the sizzling sound.Add adequate water for kneading and knead to a smooth dough and keep it aside with the closed lid.Add adequate water for kneading and knead to a smooth dough and keep it aside with the closed lid.
  • Heat oil in a heavy bottomed pan for deep frying nippattus.
  • Take the dough and make small sized balls. Don't forget to close the dough every time  otherwise will loose the moisture of dough.
  • Take a banana leaf or plastic sheet and grease with little oil.Take a ball and keep it in a sheet. Flatten it with fingers to form tiny chapati. Make sure the tiny chapatis are neither too thin nor too thick.You can make tiny holes all around by poking with fork so that it will not fluff up like poori.
  • Lift the sheet from one side and carefully take the nippattu/tiny chapatis and put it in a hot oil. Fry until both the sides are little brownish.Remove nippattus from oil once the sizzling sound stops and place them on kitchen tissues. It will take around 4-5 minutes for each round of frying if you keep the flame in medium.

  • Repeat the same for the remaining dough. Store nippattus in an airtight container after it cools down.


  • I did not find chirote rava here, so I ground bombay rava for 10 secs or so and used it in place of chirote rava.
  • You can use chopped onions and chopped coriander leaves in the recipe, taste wise it will be yummy but it will become little soft after sometime.
  • Remove the skin of peanuts after roasting instead of adding them with skin.

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