Rice Nippatu
0
~ 30 Minutes
  • 1 Cup Rice flour
  • 1/2 cup Roasted Channa Dal/Futana
  • 1 Tbsp All Purpose Flour
  • 1/2 Cup Peanut
  • A big pinch Cumin powder
  • 4-5 Green Chillies - Grind to paste
  • 8-10 Curry leaves - Finely Chopped
  • 2-3 sticks Coriander leaves - Finely Chopped
  • 1 Big Pinch Asafoetida
  • 1 Pinch Carom Seeds
  • 1 Tbsp Dalda/Vegetable Shortening
  • Salt to taste
  • Oil 2 tbsp + to Deep fry

Nippattu or Rice Crackers

Nippattu or Rice Crackers are Spicy, crunchy and crisp savory deep fried snacks enjoyed during tea time.
My mom used to make a couple of varieties of these yummy snacks. Now we end up buying these at the grocery store as she has to make quite a large quantity for the whole family.
When she visited me this time, asked her the recipe and under her guidance made a small bunch of these. It came out very delicious.
I am planning to bake them the next time as I can’t eat oily stuff daily as having deep fried items are unhealthy (fear of putting on weight as well). Will post that version also when I have baked it.


Method

– Powder the roasted channa dal and half the peanuts into a smooth powder.
– Coarsely powder the remaining peanuts.
– In a big mixing bowl, add the rice flour, powdered roasted channa dal, peanut powder and coarsely powdered peanut, cumin powder, carom seeds, green chili paste, curry leaves, coriander leaves, asafoetida and Salt to taste.
– Mix well.
– Heat the shortening and the 2 Tbsp oil in a deep fry pan.
– In the mean while make a well in the rice flour mixture and pour the heated oil – shortening mixture into the well.
– Mix with a spoon as the oil is hot. Add water bit by bit and make a tight dough.
– Divide into equal shaped balls. Roll it out into medium thickness roundels and prick them with fork (this ensures they do not puff up like poori).
– Heat the remaining oil in the same deep fry pan.
– Slide these roundels into the hot oil. Deep fry them in medium heat till golden brown on both sides.
– Remove to a paper towel to drain excess oil.
– Store in air-tight containers and will stay good for a week.

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