Baked Nippattu

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

 

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Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

 

Crisp savoury bakery style crackers to enjoy with a hot cup of tea/coffee

Author: Vindhya Desai

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

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 Stepwise:

Lightly dry roast sesame seeds till light golden on a low flame. Keep aside
 

Add all the flours together into a mixing bowl

Melt the butter on  low flame. Add to the mixture
 

Add the oil. Mix everything lightly till the mixture resembles coarse crumbs
  

Add milk powder, coarsely ground groundnuts, roasted sesame seeds. Mix well

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