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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine rice flour, all-purpose flour, Bombay rava, and desiccated coconut in a large mixing bowl.
Add cumin seeds, sesame seeds, roasted chana dal, peanuts, salt, and red chili powder.
Mix in the finely chopped curry leaves.
Mix all the dry ingredients together thoroughly with a spoon or your hands.
Heat oil until hot, then pour it over the flour mixture.
Mix well using your fingers until the flour resembles coarse breadcrumbs.
Gradually pour in small amounts of water and knead to form a smooth, soft, pliable dough.
Pinch off small portions of the dough and roll them into small, smooth balls.
Lightly grease a plastic sheet with oil.
Place a dough ball on the greased sheet, cover with another plastic layer, and gently flatten it into a thin round disc.
Prick the flattened discs with a fork or toothpicks to prevent them from puffing up while frying.
Heat oil in a deep pan over medium flame.
Gently lift the shaped discs from the plastic sheet and drop them into the hot oil one by one.
Fry on medium heat, flipping occasionally so both sides cook evenly.
Once the bubbling subsides and the crackers turn a rich, crunchy golden color, remove them using a slotted spoon.
Drain excess oil on paper towels.
Allow the nippattu to cool down completely to room temperature.
Store in an airtight container to keep them fresh and crispy for up to 3–4 weeks.
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Ensure the oil is hot before pouring it over the flour mixture to achieve extra crispiness.
Pricking the discs prevents them from puffing up during frying.
Can I use ghee instead of oil for kneading?
Yes, ghee can be used for kneading to add a richer flavor.
How do I store the nippattu?
Store them in an airtight container to maintain their crispiness.
Can I use green chilies instead of red chili powder?
Yes, chopped green chilies can be used to taste.
How long can I store the nippattu?
They can be stored for up to 3–4 weeks in an airtight container.
What is the purpose of pricking the discs?
Pricking prevents the discs from puffing up while frying.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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