Nippattu is nothing but savoury Rice cracker. Last week my friend brought my favourite rice Nippat from “Popular sweet mart”, very famous and my favourite, from my native Putter.
While conversing, my hubby asked me to replicate this particular item at home. I was thrilled to hear this and sat down with a couple of Nippat, 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 roti presser for pressing. It turned out 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.
Now we will see how I did –
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 oil for deep frying. When oil is hot, add patted flat discs and deep fry until it is golden brown.
- Enjoy with evening tea!