nippattu recipe | thattai recipe | chekkalu recipe | rice crackers recipe


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

nippattu recipe | chekkalu recipe | thattai recipe | rice crackers recipe with detailed step by step photo recipe. nippattu is a spicy karnataka or south indian deep fried snack recipe which is a perfect tea time snack. it is typically prepared during festival seasons like, deepavali, ganesh chaturthi and even krishna janmashtami.
nippattu recipenippattu recipe | chekkalu recipe | thattai recipe | rice crackers recipe with step by step photo recipe. nippattu is a popular south indian snacks prepared with rice flour and plain flour. there are many variations in preparing nippattu but this my moms recipe. the crunchy bites from peanuts and gram dal (putani) makes it more flavourful when sipped with masala chai.

this is one such snack recipe which i had overlooked till now and i should have shared a video recipe long back. i was getting several request to share a video recipe on this favourite south indian rice cracker but i was getting distracted with other recipes. meanwhile, my friend asked me to prepare some authentic karnataka snacks recipe for her as she likes to enjoy her tea with some snacks in office. nippattu was my first choice without any hesitation and she was happy with the result.

thattai recipe

furthermore, some important tips and suggestions for a perfect thattai recipe. firstly, to make nippattu more crunchy add a tbsp of semolina / sooji rava. also add extra hot oil / ghee over the flour to make it more crunchy. chekkalu taste great when you coarsely powder groundnuts and peanuts as the crunchy bites makes it more tasty. as we all know nippattu is a deep fried karnataka snacks, that is perfect for the coming deepavali / diwali celebration.

finally, i would request you to check my other snacks recipes collection from my blog. particularly, chaklibhakarwadi, shankpallibhel purigoli bajesamosabread sandwichbread medu vadaaloo bread pakoramasala breadpav bhajivada pavin addition, do visit my other recipes collection like,

nippattu or thatai video recipe:

recipe card for nippattu or thattai recipe:

nippattu recipe

nippattu recipe | thattai recipe | chekkalu recipe | rice crackers recipe

HEBBARS KITCHEN
easy nippattu recipe | thattai recipe | chekkalu recipe | rice crackers recipe
4.76 from 82 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course snacks
Cuisine south indian
Servings 18 Servings

Ingredients 

  • ¼ cup cup peanuts (roasted)
  • ¼ cup putani / roasted gram dal
  • 2 tbsp dry coconut / kopra
  • ½ tsp cumin seeds / jeera
  • 1 cup rice flour / akki hittu
  • ¼ cup maida / all purpose flour / plain flour
  • 2 tbsp semolina / sooji / bombay rava
  • 1 tsp kashmiri red chili powder / lal mirch powder
  • 1 tsp sesame seeds / til
  • pinch of asafoetida / hing
  • 1 tbsp curry leaves / kadi patta
  • salt to taste
  • 2 tbsp hot oil
  • water as required (to knead)
  • oil for deep frying

Instructions
 

  • firstly, in a small blender take roasted peanuts, putani, dry coconut and jeera.
  • blend to coarse powder.
  • further transfer to a large mixing bowl.
  • also add in rice flour, maida and semolina.
  • additionally add red chili powder, sesame seeds, curry leaves and salt.
  • mix well making sure everything is combined well.
  • further add hot oil over the flour.
  • crumble the flour well with oil.
  • also add water in batches and knead to smooth and soft dough.
  • divide the dough into 2-3 equal parts and prepare a ball.
  • roll the dough slightly thick as for paratha.
  • with the help of cookie cutter or lid of box, cut into round shapes.
  • now deep fry the nippatus in hot oil.
  • fry the nippatu or thattai on medium flame till they turn golden brown and crisp.
  • drain off on to a kitchen paper to remove excess oil.
  • finally enjoy nippatu or thattai, or store in a airtight container for 10-15 days once its cooled completely.

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how to make chekkalu or nippattu recipe with step by step photo:

  1. firstly, in a small blender take roasted peanuts, putani, dry coconut and jeera.
    nippattu recipe
  2. blend to coarse powder.
    nippattu recipe
  3. further transfer to a large mixing bowl.
    nippattu recipe
  4. also add in 1 cup rice flour, ¼ cup maida and 2 tbsp semolina.
    nippattu recipe
  5. additionally add red chili powder, sesame seeds, curry leaves and salt.
    nippattu recipe
  6. mix well making sure everything is combined well.
    nippattu recipe
  7. further add hot oil over the flour. this helps to give extra crunchiness to nippatu.
    thattai recipe
  8. mix with the spoon as oil will be too hot. further crumble the flour well with oil.
    thattai recipe
  9. also add water in batches and knead the dough.
    thattai recipe
  10. knead to smooth and soft dough as of chapathi dough.
    thattai recipe
  11. divide the dough into 2-3 equal parts and prepare a ball. alternatively, pat them into small thick disk.
    thattai recipe
  12. further, grease it will oil slightly. this prevents from sticking of dough to rolling pin. alternatively, pat them into thick disk.
    thattai recipe
  13. roll the dough slightly thick as for paratha.
    thattai recipe
  14. with the help of cookie cutter or lid of box, cut into round shapes.
    chekkalu recipe
  15. now deep fry the nippatus in hot oil in batches. do not over crowd as the nippatu takes long time to cook.
    chekkalu recipe
  16. fry the nippatu or thattai on medium flame making sure they are cooked completely.
    chekkalu recipe
  17. fry the thattai or nippatu till they turn golden brown and crisp. it takes around 4 minutes.
    rice crackers recipe
  18. drain off on to a kitchen paper to remove excess oil.
    rice crackers recipe
  19. finally enjoy nippatu or thattai, or store in a airtight container for 10-15 days once its cooled completely.
    thattai recipe

notes:

  • firstly, in case you are making in large quantity, don’t add water to whole mix. instead add water in batches to prevent nippattu turning soggy.
  • also nippatu taste great when prepared spicy and crunchy.
  • most noteworthy, do not make too soft dough as they absorb oil and hard dough will be too hard to bite.
  • additionally, pat them into disk to make in traditional way. however i prefer to roll as they are less time consuming and also more presentable.
  • also, fry on medium flame like of chakli, else the inner part of nippatu will be uncooked.
  • finally, nippatu or thattai stays fresh for 10-15 days when stored in an airtight container.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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