Baked Nippattu

Crisp savoury bakery style crackers to enjoy with a hot cup of tea/coffee
05/31/2016 10:26:34 PM vindhyadesai

Crispy and spicy nippattu from a local Iyengar bakery with hot South Indian filter coffee(kaapi) is one of the best snacks ever. Baked nippattu turn out to be really crisp and infact that is how they make them in bakeries. Nippattu can be made plain or finely chopped onions can be added which give an extra crunch. I have made them both here and both taste very good. The most important step is to add correct amount of ghee and butter, making the dough with warm water. I have added milk powder which adds rounded flavours to this recipe as suggested from another food blogger smithakalluraya. Simple ingredients turn into a tasty snack. These can be stored for quite a few days in an air tight container if they last that long from hungry mouths and prying eyes:)

Baked Nippattu
 
Prep time
Cook time
Total time
 
Crisp savoury bakery style crackers to enjoy with a hot cup of tea/coffee
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 50 - 2" nippattu
Ingredients
  • 1 Cup all purpose flour or maida
  • ½ Cup rice flour
  • ½ Cup whole wheat flour
  • 1 Tbsp sesame
  • ½ Cup coarsely ground groundnuts
  • 1 Tbsp milk powder
  • 2 Tsp sugar
  • 1 Tsp baking soda
  • 1 Tsp red chilli powder
  • 2 finely chopped green chillies
  • 10-12 chopped curry leaves
  • ¼ Cup finely chopped coriander leaves
  • 1 onion finely chopped for half the mixture
  • ⅓ Cup oil
  • 3 Tbsp butter or ghee
  • Salt to taste
  • 4-5 Tbsp warm water (approx)
Method
  1. Lightly dry roast sesame seeds till light golden on a low flame. Keep aside
  2. Add all the flours together into a mixing bowl
  3. Melt the butter on low flame. Add to the mixture
  4. Add the oil. Mix everything lightly till the mixture resembles coarse crumbs
  5. Add milk powder, coarsely ground groundnuts, roasted sesame seeds. Mix well
  6. Add red chilli powder, sugar, baking soda and salt. Mix well
  7. Add finely chopped green chilli, curry leaves and coriander leaves. Mix again
  8. Divide this mixture and add half the mixture to another bowl. Add finely chopped onions to one half
  9. Add little by little warm water to the bowl and make a soft tight dough. Repeat this for the onion-less mixture
  10. Cover in cling wrap and let it this rest for an hour in a cool place
  11. Line a baking sheet with baking parchment paper
  12. Take one type of dough, and divide into 2 or 3 parts. Take each part, flatten it out and roll out like a chapathi but very thin
  13. Use a round cookie cutter or any round sharp edged lid and cut out rounds (2" diameter) from the rolled out dough
  14. Arrange on baking sheet. Repeat this for remaining dough of both kinds (with/without onion). Place all nippattu on parchment paper
  15. Prick all nippattu with a fork to prevent nippattu from popping up or rising
  16. Pre-heat oven to 180C. Bake nippattu for 8-10 mins till golden. Keep an eye on them or they might burn because they are very thin. It depends on the oven you are using
  17. When they come out of the oven let them cool slowly at room temperature which is when they turn completely crisp. Store in airtight container
  18. With a hot cup of coffee or tea, savour the crispy nippattu
Notes
Pricking with fork is essential or nippattu rise unevenly because carbon-di-oxide tries to escape as the baking soda works

Adding milk powder gives nice roundness of flavours to the nippattu

Rice flour is added to make crisp nippattu

Correct amount of ghee or butter and oil is very essential or they will turn out to hard

Be very watchful while baking nippattu as they might brown quickly. When they start to turn just golden that is when they need to be removed. The remaining heat will cook them further and crsip them up

 Stepwise:

Lightly dry roast sesame seeds till light golden on a low flame. Keep aside
IMG_8213 IMG_8215
Add all the flours together into a mixing bowl
IMG_8210
Melt the butter on  low flame. Add to the mixture
IMG_8211 IMG_8217
Add the oil. Mix everything lightly till the mixture resembles coarse crumbs
IMG_8221 IMG_8222 IMG_8226
Add milk powder, coarsely ground groundnuts, roasted sesame seeds. Mix well
IMG_8229
Add red chilli powder, sugar, baking soda and salt. Mix well
IMG_8231
Add finely chopped green chilli, curry leaves and coriander leaves. Mix again
IMG_8236IMG_8237
Divide this mixture and add half the mixture to another bowl. Add finely chopped onions to one half
IMG_8239 IMG_8242
Add little by little warm water to the bowl and make a soft tight dough. Repeat this for the onion-less mixture
IMG_8243 IMG_8245 IMG_8252
Cover in cling wrap and let it this rest for an hour in a cool place
IMG_8254
Line a baking sheet with baking parchment paper
IMG_8257
Take one type of dough, and divide into 2 or 3 parts. Take each part, flatten it out and roll out like a chapathi but very thin
IMG_8272 IMG_8260 IMG_8266
Use a round cookie cutter or any round sharp edged lid and cut out rounds (2" diameter) from the rolled out dough
IMG_8267 IMG_8271 
Arrange on baking sheet. Repeat this for remaining dough of both kinds (with/without onion). Place all nippattu on parchment paper
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Prick all nippattu with a fork to prevent nippattu from popping up or rising
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Pre-heat oven to 180C. Bake nippattu for 8-10 mins till golden. Keep an eye on them or they might burn because they are very thin. It depends on the oven you are using
IMG_8283 IMG_8285 IMG_8286
When they come out of the oven let them cool slowly at room temperature which is when they turn completely crisp. Store in airtight container
IMG_8292 IMG_8295 IMG_8291
With a hot cup of coffee or tea, savour the crispy nippattu
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