Add red chilli powder, sugar, baking soda and salt. Mix well
Add finely chopped green chilli, curry leaves and coriander leaves. Mix again
Divide this mixture and add half the mixture to another bowl. Add finely chopped onions to one half
Add little by little warm water to the bowl and make a soft tight dough. Repeat this for the onion-less mixture
Cover in cling wrap and let it this rest for an hour in a cool place
Line a baking sheet with baking parchment paper
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
Use a round cookie cutter or any round sharp edged lid and cut out rounds (2" diameter) from the rolled out dough
Arrange on baking sheet. Repeat this for remaining dough of both kinds (with/without onion). Place all nippattu on parchment paper
Prick all nippattu with a fork to prevent nippattu from popping up or rising
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
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
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
Recipe by Food Of Interest at https://foodofinterest.com/baked-nippattu/