Rice Nippattu:

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 –

Ingredients:

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

Salt

Oil- for frying

Method:

-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!