In our Native, Nippattu is nothing but savoury Rice crackers. We normally buy our favourite Rice Nippat from “Popular sweet mart”, from my native town, Putter.
Maybe around 5 -6 years ago, while conversing, my husband asked me to replicate this particular item at home. I was thrilled to hear this and sat down with a couple of Nippattu, pen and paper. I noted down the ingredients one by one after tasting it bit by bit.
Then comes the trial session. At first, I used roasted urad dal powder and rice flour and used a roti presser for pressing. It turned out a little thick and hard.
After a couple of trials with different proportions, addition, and deletion of a couple of ingredients. I succeeded in replicating our favourite snack and it was published long ago in Readoo at that time. Finally, during this Deepavali, I did manage to publish in my own space 😀
Now we will see how it is made –
Rice flour – 2 cups
Urad dal – ¼ cup
Chana dal – 2 tbl sp
Butter – 1tbl sp.
Green chillies – 4
Red chillies – 2
Cumin – 1 ½ tbl sp
Black sesame seed – 1 tbl sp.
Curry leaves – 6 strings
Asafoetida /hing – ½ tsp
Oil- for frying
-Soak chana dal in water for 2 hours.
-Cook urad dal with one cup of water for two to three whistles in cooker. Mash it by hand or whisker.
-Now add butter, soaked-drained chana dal, jeera, sesame seeds, hing, salt, chopped green chillies, red chillies, and curry leaves.
-Mix nicely and add rice flour. If needed, sprinkle some water while mixing.
-Make firm dough and keep aside for 5 minutes.
-Take small amount of dough and make roundels.
-Pat these into flat thin discs on greased wax paper or butter paper or any thick plastic sheet.
-Now keep Coconut or any preferred oil for deep frying. When oil is hot, add patted flat discs and deep fry until it is golden brown.
-Enjoy with evening tea!