Happy Diwali Everyone! 🙂 Who doesn’t like colours, happy vibes, great food and light all around? and Diwali promises and makes us experience all and more.
Speaking of great food, Diwali is also one festive season where my mithai and snacks obsession is on its peak. Therefore, today I am sharing an awesome and delicious snack, Nippattu recipe which is very popular in South India.
Nippattu is a flavourful, crispy and spicy South-Indian snack which, according to me, is a cousin of North-Indian mathri.
Evidently, Nippattu recipe is an amalgamation of amazing distinct ingredients which complement each other perfectly.
Further, Nippattu has a distinct flavour of peanuts and sesame which makes it such a different snack especially during festivals.
Moreover, I’ve shared other delicious and easy to make homemade snacks and sweets which is specially made in festivals like Diwali like Urad Dal ke Pakode, Sugar-free Dates Barfi and Anjeer Barfi.
Finally, if you make this Nippattu recipe or any other recipe from my blog, please share the pictures with me by tagging me @life_is_delicious_ on Instagram. By all means, I love seeing your beautiful recreations. 🙂
Serves 15-20 people
Cooking time 20-30 minutes
- 1 cup of roasted peanuts or mufli
- 1 cup chana dal
- 7-10 whole dry red chilli (according to taste)
- A handful of fresh curry leaves or kadi patta
- 1 cup maida or all-purpose flour, dry roasted
- 2 cups rice flour or chawal ka aata
- 1⁄4 cup Semolina or suji or rava, dry roasted
- Coconut, grated or powdered
- 3 tbsp white til or sesame seeds
- Salt to taste
- 4 cups of oil
- 1-2 cups of water
HOW TO MAKE NIPPATTU RECIPE
- Dry roast peanuts and chana dal for 10 minutes until they become crisp. Let them cool down and then grind them together to make a fine powder.
- Dry roast maida or all purpose flour and then suji for 3-5 minutes stirring it continuously and keep aside.
- In a pan, add 1 tbsp of oil and roast some whole dry red chilli and curry leaves. Let them cool down and then grind them into a fine powder.
- In a mixing bowl, add peanut + chana dal powder, red chilli + curry leaves powder, dry roasted maida, roasted suji, rice flour and mix together.
- Then add coconut, sesame seeds or til, some roasted peanuts bits and salt and mix well.
- Add 5-6 tbsp of hot oil in this mixture and crumble it well.
- Add water in batches and knead a smooth dough.
- Divide into 4-5 smaller balls of dough and knead well.
- Make small cookie shaped flat rounds.
- Deep fry on medium heat until Nippattu turns golden brown. Drain off the excess oil with a paper tissue, let it cool and store in an air tight container for 15-20 days.