Swetha's Fusion

Nippattu

Wednesday, February 20, 2019

Nippattu is one of the popular snack among people in Bangaluru and Mysuru. Usually we have it with evening tea or coffee. For kids, any time, even as crunchy side dish with lunch or dinner. Nippattu is also prepared during festivals and Indian traditional functions like baby-showers. There are many versions of the recipe, this is one of them.

Ingredient:

1½ cup - Rice flour
½ cup - Maida / All purpose flour
2 tsp - red chili powder
½ tsp - Sesame seeds and/or Cumin seeds
¼ cup - peanuts
¼ cup - chickpeas
¼ cup - grated dry coconut
2 tbsp - oil
Salt as per taste.
Oil for frying

Method:

In a wide fry pan, dry roast chickpeas on medium flame until it is crisp. Transfer it to food processor.
In the same pan, slightly roast the grated dry coconut. Transfer to the food processor.
Now, dry roast the peanuts, making sure it does not get burnt. You will notice that the skin will start pealing off. Turn of the flame and transfer it on a kitchen towel. Turn off the flame
Meanwhile, pour Maida to the same hot fry-pan. No need to turn on the flame. Just let it roast a bit on the pan. Stir it occasionally so that the flour won't burn.
Fold the kitchen towel half over the peanuts and rub to peal rest of the skin from the peanuts. Peanuts will also split in half in the process. Gather the peanuts and transfer them to food processor ( blender / mixer) along with the chickpeas and grated coconut. Discard the peanut skin left behind on the kitchen towel.
Now, cover the food processor and pulse few times. Do not make it into fine powder. It has to be course powder, it will have few full pieces of peanuts and chickpeas. Transfer it to a mixing bowl.
To the mixing bowl, add rice flour, roasted Maida, red chili powder, sesame/cumin seeds and salt. Mix it.
Heat 2 tbsp of oil and pour over the above mixture. Mix it will with a spoon.
Add little water and start mixing. Keep adding water little by little as you need while kneading the dough - into a chapati or roti dough consistence.
Meanwhile, put the oil on medium flame for deep frying.
Take a small portion of the dough and form it into small lemon size ball. Repeat the same with rest of the dough.
Apply bit of oil on your palm or on a parchment paper or thick plastic paper and press the dough flat, about 2-3 inches in diameter.
Optional: I used a steel tumbler to cut them into even size and round shape. May use a cookie cutter.
Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), gently slide the pressed dough into the oil. You may fry few of them together depending on the size of the fry pan.
With a skimmer ladle, turn the Nippattu over to cook on both side. Fry until Nippattu is golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.
Repeat the step with rest of the dough.
Once completely cooled, they may be stored in air-tight containers.
Enjoy Nippattu with your family and friends.