Nippattu or Tattai is a spicy karnataka or south indian deep fried snack recipe which is a perfect tea time snack. It is prepared with rice flour and plain flour. There are many variations in preparing. It was typically prepared only during festival seasons like, deepavali, ganesh chaturthi and even krishna janmashtami.
With times changing, its available outside in bakeries and other savory shops. When I was at my mom’s place, she used to make many varieties and all of them of course were deep fried any time we felt like eating them. Now that we are all in our own homes away from her and have the options to buy ready made ones, she doesn’t make them often.
The best that I have tasted outside home is from the Iyengar bakeries that are there in every nook and corner of Karnataka. These pure vegetarian Iyengar bakeries still remains in the top slot. Their delicacies to name a few Iyengar bakery toast, Potato Bun, Vegetable Puffs, honey cake are awesome.. the aroma of these goodies getting baked when you reach the vicinity … 😋.. is nostalgic.
I don’t get all these here in Kerala, here Bakeries are filled more with sweet itema which I am not a great fan of. So I usually get all these packed when I come back from Bangalore. Of late being more health conscious, I tend to get only minimum numbers. My parents know of my weakness to fried savoury items and also about me being health conscious now try to find if there are any baked versions of them. One such item is the baked Nipputtu or savoury crackers. It tastes great and I can have them without guilt. I have been having them since last 2 years but never ever did the thought of making my own baked Nipputtu come into my mind. However when I tried the one’s my SIL bought, making the baked version at home stuck with me, so I can have them any time. The variety she bought is a completely different one. Will need to check for that recipe too soon.
There are many versions of Nipputtu.
I have already shared recipe of one variety of fried nippattu before. That is the authentic way of making it. I searched internet for a simple and easier version of making Baked Nipputtu or Savory Crackers and my search ended with Ms. Smitha Kaluraya’s blog Cook With Smile. Thank you Smitha for such a wonderful recipe.
Although we cannot compare the fried and baked versions which are completely different, both are equally tasty. Baking is indeed a healthy choice when compared to deep frying. I have been making these in my micro wave using the baking mode and am yet to try these in my oven. These crackers had turned out super yummy and full of favors. My hubby just couldn’t believe they were homemade ones. I too was on cloud nine for I had nailed it in my first attempt. That says how easy this recipe is. I make these regularly and have been emptying them without much guilt.
– Take maida , oil and butter in a bowl. Mix nicely with the tips of your fingers to a breadcrumb consistency.
– To the flour add baking soda, salt ,sugar , pepper powder, sesame seeds, onion, green chilies, coarse peanuts, coriander leaves and curry leaves. Mix the ingredients nicely with your hand .
– Add warm water slowly in small quantities and make a hard dough.
– When the dough rests for few minutes , moisture from onion will make the dough a bit soft. Remember not to add extra water if you feel dough is too hard/tight.
– Knead the dough well, cover with kitxhen towel and let it rest for 15 mins.
– Preheat the oven at 180 deg c for 10 minutes.
– After 15 minutes, divide the dough into a big orange sized ball. Place this in between 2 thick greased plastic sheets and roll gently to form a thin disc of chapatti size.
– Using a cookie cutter, cut into small or medium sized discs.
– Alternatively , if you have a roti press , keep a dough portion between the greased plastic sheets and gently press to get a thin discs.
– Grease a baking tray with butter.
– Gently place the cookie cutter cut nippattu on a greased baking tray. Poke the nipattu with a fork randomly to avoid fluffing up.
– Continue the process for the remaining dough.
– Bake the nipattu for about 18-20 mins in 170 deg. Midway flip these crackers once after 10 mins.
– Once baked, cool them on a cooling rack before storing them in air tight containers. They stay crispy and fresh for 15-20 days.
– Enjoy the crispy and yummy baked Savory Crackers or Nipputtu.
– Add equal quantites of wheat flour and maida for a healthy version.
– Making a stiff yet soft dough is very important for crispy Nipputtu. So be careful while adding water.
– Rolling the Nipputtu uniformly thin is very important to get the crispiness.
– Keep an eye towards the end of baking time.. they burn easily.