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Monday, November 2, 2015

NIPPATTU

NIPPATTU, HOW TO MAKE NIPPATTU, CHEKKALU

NIPPATTU, HOW TO MAKE NIPPATTU, CHEKKALU

Nippattu is a spicy and crunchy snack of Karnataka. Rayalaseema and Karnataka are famous for Nippattu. This is slightly different from Thattai of Tamil Nadu and Chekkalu of Andhra Pradesh. There are many variations of nippattus. Try this for Deepavali and enjoy the festival.

INGREDIENTS:

Rice flour - 2 cups
Skinned peanuts - 1 tablespoon
Coarsely powdered skinned peanut - 2 tablespoons
Roasted gram (Pottukadalai) - 1 tablespoon
Powdered pottukadalai (roasted gram) - 1/3 cup
Dry red chilly (coarse flakes) - 2 tablespoons
Curry leaves - few
Asafoetida - 1/8 tsp.
Salt - to taste
Oil - to deep fry

METHOD:

Powder chillies coarsely and soak in a ladle of water. Chillies can be added according  to your spice levels.

In a wide bowl mix all the ingredients, add a spoon of  hot oil and mix well. Add water little by little and knead to form a soft pliable dough.

Shape into equal sized balls. Grease a plastic sheet with oil, place a  ball in it, cover with another greased plastic sheet and press with a flat bottomed cup. Flatten it to slightly thick circles. Do not flatten it too thin. Flatten all the balls like this. You can also flatten the balls with your hand OR roll the dough to big circle and cut with a dabba lid to get even sized nippattus. 

Heat oil in a kadai, and slide the flattened balls gently in oil. Now ensure medium heat of oil. Flip on both sides and deep fry until golden brown. Drain in a paper towel. When cool store in an airtight container. 


Spicy and crunchy Nippatus are ready. 

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