Nippattu | Thattai | Rice Crackers

Nippattu – This tasty, crunchy savory snack always makes me nostalgic.. This is a great gluten-free snack for evening or tea time or travel or for just munching. It’s a popular snack from South Indian cuisine. This is an authentic traditional snack made in every home in Andhra Pradesh, India. I learned lots of snacks from my mom and grand ma. Nippattu is everybody’s favorite savory snack. You can taste the nice nutty taste and flavor from fried peanuts in every bite.

If you’ve tried this Nippattu recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Nippatlu|Nippattu

PREP TIME: 15 MINS 

COOK TIME: 40-45 MINS

TOTAL TIME: 55 MINS

COURSE: APPETIZERS/SNACKS

CUISINE: SOUTH INDIAN

MAKES : 30

Ingredients

rice flour – 2 cupsred chilly powder – 2 tsp
roasted chanadal/pappulu/dhalia powder – 1/2 cupsalt – 1 tsp
lightly roasted and crushed peanuts – 1/2 – 3/4 cupsesame seeds – 2 tsp
hot oil/ghee/butter – 4-5 tbspjeera/cumin – 1 tsp

Instructions

  1. Grind pappulu or putnalu or roasted chickpeas into a fine powder, then sift.
  2. Take slightly roasted peanuts, chaff the skin off and take them in a mortar pestle to crush them into tiny pieces and DO NOT turn them to powder. You may use pulse option if using mixie/blender.
  3. Take 2 cups rice flour, 1/2-3/4 cup roasted chickpea/dhalia powder (from step 1), 1/2 cup broken peanut pieces (from step 2), 2 tsp red chilli powder, 1 tsp salt, 2 tsp sesame seeds, 1 tsp cumin/jeera and 4-5 tbsp very hot oil (oil should sizzle when added to flour) in a plate or a mixing bowl.
  4. Crumble the flour well with oil. Then add water in batches and prepare a firm, non-sticky dough. Next pinch a small piece of dough and roll it into small balls and flatten them(opt step).
  5. In a deep kadai, add enough oil for deep frying and let it heat up on medium heat.
  6. Take 2 plastic sheets, each around 6-8″, like sandwich zip lock bag. Rub a little oil on the sheet.
  7. Place the dough ball between the greased plastic sheets and press it gently with a tortilla/puri press (If you don’t have the tortilla press, you can use a plate to press) to form a disc that is not too thick or not too thin. Make a small hole in the middle.
  8. Test if the oil is hot enough by dropping a small ball of dough. If it immediately comes up to the top, it means your oil is ready.
  9. When oil is hot enough, gently transfer the pressed dough disc/nippattu into the kadai. You can fry upto 5-6 nippattus at a time on medium high flame.
  10. Wait for at least 30 seconds before you flip the nippattu onto the other side, while frying.
  11. Fry them until it stops bubbling and the nippattus turn golden & crispy..
  12. Once done transfer them onto a paper towel to absorb extra oil.
  13. Store them in an air tight container. They will be good for at least 3-4 weeks.

Tips

  1. This snack is not spicy but you can reduce the chilli powder to 1.5 tsp for even milder taste.
  2. If you like more nutty taste, you can add little more peanuts.
  3. Roasted chickpea powder is putnala podi or pappula podi.
  4. Pressed dough ball should be a little thick. Don’t press it too thin.

Step by step photo instructions

  1. Grind pappulu or putnalu or roasted chickpeas into a fine powder, then sift.

2. Take slightly roasted peanuts, chaff the skin off and take them in a mortar pestle to crush them into tiny pieces and not turn them to powder. You may use pulse option if using mixie/blender.

3. Take 2 cups rice flour, 1/2 – 3/4 cup roasted chickpea/dhalia powder (from step 1), 1/2 cup broken peanut pieces (from step 2), 2 tsp red chilli powder, 1 tsp salt, 2 tsp sesame seeds, 1 tsp cumin/jeera and 4-5 tbsp very hot oil (oil should sizzle when added to flour) in a plate or a mixing bowl.

4. Crumble the flour well with oil. Then add water in batches and prepare a firm, non-sticky dough. Next pinch a small piece of dough and roll it into small balls and flatten them(opt step).

5. In a deep kadai, add enough oil for deep frying and let it heat up on medium heat.

6. Take 2 plastic sheets, each around 6-8″, like zip lock bag. Rub a little oil on the sheet.

7. Place the dough ball between the greased plastic sheets and press it gently with a tortilla/puri press (If you don’t have the tortilla press, you can use a plate to press) to form a disc, as shown below, not too thick or not too thin. Make a small hole in the middle.

8. Test if the oil is hot enough by dropping a small ball of dough. If it immediately comes up to the top, it means your oil is ready.

9. When oil is hot enough, gently peel off the presses dough and transfer into the kadai. You can fry upto 4-5 nippatus at a time on medium high flame.

10. Wait for at least 30 seconds before you flip the nippattu onto the other side, while frying.

11. Fry them until it stops bubbling and the nippattus turn golden & crispy.

12. once done transfer them onto a paper towel to absorb extra oil.

13. Store them in an air tight container. They will be good for at least 3-4 weeks.


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2 Comments Add yours

  1. akash says:

    So yummy😋

    Liked by 1 person

    1. Sirisha says:

      Thanks Akash

      Like

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