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nippattu recipe
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5 from 218 votes

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

easy nippattu recipe | thattai recipe | chekkalu recipe | rice crackers recipe
Course snacks
Cuisine south indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 Servings


  • 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


  • 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.