How to make Nippattu | Recipe for Nippattu

how to make nippattu

You would like to know how to make nippattu, because it is one of the snacks that has existed since decades. Thanks to its superb taste, everyone, from a kid to a senior citizen, typically likes it. It is called as nippattu in Karnataka, thattai in Tamil Nadu and chekkalu in Andhra Pradesh. The recipe, however, differs. Let's find out how to make nippattu.

It was almost a "tradition", in the past, to make nippattu and other snacks like murukku and rava laddu, almost often. Now, however, this practice has taken a back seat. A reason is this is an oily food.

What would be an idea that would make the way to enjoy the super-tasty nippattu and, at the same time, be not affected by its "deep-fried", tag? Perhaps that route is to eat only a few nippattus that too once in a while. Baked nippattus are another answer.

Rice flour, maida and besan are a key part of the recipe for nippattu. These make the snack delicious.

Dry copra, roasted gram, groundnuts, ghee, hing and curry leaves are among the ingredients of the nippattu recipe that further make this food mouth-watering.

Enjoy nippattu, particularly during winter season or on a cold day, with a hot cup of coffee or tea.

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Servings: 9-10 nippattus


1. Rice flour / biyappindi / arisi maavu / akki hittu 1/4 cup
2. Maida 1/2 cup
3. Besan 1/4 cup
4. Roasted gram 1/4 cup
5. Groundnut / peanut, roasted, 2 tablespoons
6. Dry coconut/ copra gratings 2 tablespoons
7. Jeera 1 teaspoon
8. Curry leaves, chopped, 2-3 sprigs
9. Hing few pinches
10. Sesame seeds 1 teaspoon
11. Ghee 2 -3 teaspoons
12. Chili powder 1/2 teaspoon or to taste
13. Salt to taste
14. Oil for deep frying

How to make Nippattu?

1. Add roasted gram, groundnuts, jeera and dry coconut to a mixer jar.

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Dry grind to a coarse powder.

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Switch on the mixer and switch it off immediately. Repeat one more time.

Do not keep the mixer on for more time, because the mixture will become powdery.
2. Mix all the three flours in a bowl.

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3. Add ghee.


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Add one more teaspoon of ghee if you like the nippattus to be tastier. These also break easily.

Be aware, however, using more ghee will make the nippattus consume more oil.
4. Add ground mixture, curry leaves, hing, sesame seeds, chili powder and salt.

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5. Add water little by little and mix to make the dough. It should have chapati-dough consistency.

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Nippattu dough is ready.
6. Heat oil to deep fry.

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7. Make lemon-size balls from the dough. Flatten each ball.

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You can use the aluminum foil available in some food cartons, for example a cereal box.

Coat a few drops of oil across an aluminum foil or a holige or plastic paper.

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9. Press and spread each flattened ball, so it's about the size of a small poori. The thickness should be more than of the poori.

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10. Drop a dal-size dough into the oil.

If the dough comes to the top immediately, then you are ready to fry.

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Slowly and carefully drop the raw nippattus, one at a time, into the oil.

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Flip the nippattus after the color changes.
11. Fry till the color changes to golden brown on both sides.

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12. Place the nippattus on paper napkins to remove excess oil.

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Nippattu is ready.

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TIPS How to make Nippattu
1. To make crispy nippattus:

- Set flame to medium
- Fry till both sides are very light-golden brown
- Set flame to low
- Fry till both sides are golden brown
2. Store the nippattus in an air-tight box. This food will remain good for about 2-3 weeks.