NIPPATTU | NIPPAT


Nippattu/Nipat

A crunchy spicy and tasty savory dish from Karnataka. It is made from rice flour and bengal gram powder. These are perfect accompaniment to have along with coffee/tea. Nippattu is the most popular snack here in Karnataka. They are usually made during festival season like Deepavali and Ganesh Chaturti.


There are many ways in preparing these Nippattu, this is my Mom's recipe and the best home made Nippattu that i have ever had. Mom makes them often, she don't wait for festive season or some occasion to make these yummy savory. whenever she visits her mom or her sister's house she makes nippattu and barfi to take along, and they love it too.

Nippattu/Nipat

Today i am sharing here is the typical south Karnataka style nippattu. They can stay for as long as one month when stored in air tight containers. But it never stayed that long in our house, i finish it off within a week!! They are my favorite snack all the time especially mommy's nippattu. I am actually having one while writing this post!!


Nippattu recipe

Serves : 30-35

Ingredients (1 cup-250 ml)

Rice flour - 2 cups
Bengal Gram - 1 cup
Ground Nut - 100 gm
Curry leaves - 3/4 cup, finely chopped
Sesame seed - 1 tbsp
Cumin seed - 1 tbsp
Red chilli powder - 4 tbsp
Hot oil - 4 tbsp
Oil for deep frying
Salt to taste

Method

  1. Dry roast ground nut until they are aromatic or for about 5 mins. Remove the skin by pressing them using your palm and crush them roughly using rolling pin
  2. In a mixer, add bengal gram and grind it to fine powder
  3. Now, in a large mixing bowl, add rice flour, freshly grounded gram flour, curry leaves,Sesame seed, cumin seed, red chili powder, salt and mix well
  4. In the meanwhile, in a deep frying pan, bring enough oil for deep frying to heat in medium to high flame  
  5. now add 4 tbsp hot oil to the mixed dry ingredients and mix well immediately (oil should be very hot don't use just warm oil)
  6. add water in batches to make smooth soft well composed dough (make sure it is not too tight or not too loose)
  7. Take a rolling board and spread a clean cotton wet cloth. Take a lemon sized dough, make it round and place it on wet cloth and gently press it with you fingers to spread evenly into not so thin and not so thick flat disc. repeat for atleast 4 dough balls in one batch
  8. now check the oil if it is enough hot by dropping a pinch of dough. if the dough rises to top immediately then oil is ready for deep frying
  9. gently remove the flattened dough out from the wet cloth and drop them into the hot oil
  10. deep fry them until they are crisp and golden brown on both the sides
  11. transfer them on to kitchen tissues to absorb the excess oil
  12. repeat the process for the remaining dough. 
Store them in air tight container and enjoy them anytime you wish!
Shelf life - one month

Nippattu/Nipat








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