Скачать или смотреть Nippattu/Chekkalu/Tandla vado/South Indian rice cracker -recipie in description

Crunchy Groundnut Nippattu/ South Indian rice cracker


Ingredients:

10 fresh curry leaves
5 red chilies
3/4 cup raw groundnuts (peanuts)
1/2 cup moong dal (yellow split lentils)
1/2 tsp jeera (cumin seeds)
3–4 tbsp butter ghee (optional, for extra flavor)
3 cups water (or as needed)
Salt (to taste)
2 cups rice flour
Groundnut oil or coconut oil (for frying)

Instructions:

Prepare the spice mix:

In a blender or grinder, combine the fresh curry leaves, red chilies, raw groundnuts, moong dal, and jeera. Grind everything into a rough powder.

Heat the kadai:

In a kadai (wok), heat 3–4 tbsp of butter ghee (optional). This will add richness to the nippattu.

Cook the spice mixture:

Add the ground powder into the kadai with the ghee. Pour in 3 cups of water and add salt to taste.

Heat this mixture on medium flame for about 3–4 minutes, stirring occasionally.

Add rice flour:

Once the mixture comes together and thickens a little, turn off the stove.

Add the 2 cups of rice flour to the mix. Stir well until the flour is fully incorporated.

Knead the dough:

Allow the dough to cool slightly, and then knead it for 4–5 minutes until it’s soft and smooth.

Shape the nippattu:

Divide the dough into small portions and roll them into small balls.

Using a roti maker or your hands, press each ball flat to form a thin disc.

Fry the nippattu:

Heat groundnut oil or coconut oil in a deep pan. Make sure the oil is at a medium-low temperature.

Fry the pressed nippatu until they turn golden brown and the bubbles stop coming from the oil (usually a sign they’re cooked through).

Remove the nippattu from the oil and place them on a paper towel to drain excess oil.

Cool and serve:

Let the nippattu cool completely before enjoying. The texture will be crispy, and they’ll make for a crunchy snack!