Nippattu
Nippattu, from above
VegKarnataka

Nippattu

Crisp rice crackers studded with peanuts, putani and curry leaves. Bengaluru's bakery staple.

60 minTime
5 gProtein each
mediumSpice
The Iyengar bakery cracker2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
285kcalsame
5 gproteinsame
2 gfibresame
60minutessame

Nippattu, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Rice flour1⅔ cups
Maida (all-purpose flour, plain flour)3 tbsp
Peanuts¼ cup, roasted and crushed
Roasted chana dal (roasted split chickpeas)3 tbsp putani
Chana dal (split chickpeas)2 tbsp, soaked 1 hour
Curry leavesa sprig, chopped
Red chilli powder (indian red chili powder)1 tsp
Asafoetidaa pinch
Butter1½ tbsp
Wateras needed
Cooking oil (vegetable oil)for frying
Saltto taste

Method

4 steps
  1. 1Mix rice flour, maida, peanuts, putani, soaked chana dal, curry leaves, chilli, asafoetida, salt and butter.
  2. 2Add water to make a firm dough.
  3. 3Press small balls into thin discs on a greased plastic sheet. Prick with a fork.
  4. 4Fry in medium hot oil till golden and the bubbling stops.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Nippattu: a bread or rice, a side, something to drink and something sweet.

On the side Kosambari15 min
On the side Nucchinunde50 min
To drink Ragi malt10 min
To drink Badam milk25 min
Something sweet Kesari bath25 min
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