Iyengar Bakery Style Nippattu Recipe

Jennifer Segal

15 May, 2024

Discover the Crispy Magic of Iyengar Bakery-Style Nippattu! Uncover a South Indian Delight in Every Crunch. Get the Recipe Now!

Iyengar Bakery Style Nippattu

Publisher: Crisp Recipe
Cuisine: Indian
Category: Snack
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 25 nippattu
Calories: 50 calories

Iyengar bakery-style nippattu is a popular savory snack that originated in the Iyengar bakeries of South India, particularly in Karnataka. These crisp and flavorful treats are a beloved part of the region's culinary heritage. Iyengar bakeries are renowned for their delectable array of baked goods, and nippattu is a standout among them.

Nippattu are thin, crunchy discs made primarily from rice flour and roasted gram (hurigadale). The addition of spices such as green chilies, cumin seeds, sesame seeds, and curry leaves imparts a delightful blend of flavors. Grated coconut and peanuts contribute both texture and taste. A touch of hing (asafoetida) enhances the overall aroma.

The preparation of nippattu involves mixing these ingredients into a stiff dough, which is then flattened into thin rounds and deep-fried to golden perfection. The result is a satisfyingly crispy snack with a wonderful balance of spiciness, nuttiness, and a hint of coconut sweetness.

Iyengar bakery-style nippattu is not only a delightful tea-time treat but also a beloved snack for special occasions and festivals. Its popularity extends beyond South India, making it a favorite savory snack enjoyed by people across the country. Whether you savor them as a crispy accompaniment to a hot cup of chai or share them with friends and family during celebrations, nippattu's savory charm is hard to resist.

Recipe

Craving Iyengar Bakery-Style Nippattu? Our step-by-step recipe brings the iconic South Indian snack to your kitchen. Try it today!

Ingredients

1 cup rice flour
1/4 cup roasted gram (hurigadale/dalia)
2 tablespoons peanuts
2 tablespoons grated coconut
2 tablespoons chopped curry leaves
2-3 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon sesame seeds
A pinch of hing (asafoetida)
Salt to taste
2 tablespoons hot oil
Water, as needed
Oil for deep frying

Method Instructions

Begin by dry roasting the rice flour in a pan on low heat for about 3-4 minutes. This helps to remove any moisture from the flour. Remove it from heat and let it cool.
In a blender, grind the roasted gram (dalia) into a fine powder.
In a mixing bowl, combine the roasted rice flour and ground roasted gram powder.
Add chopped green chilies, cumin seeds, sesame seeds, grated coconut, chopped curry leaves, peanuts, hing (asafoetida), and salt to the dry mixture. Mix everything together.
Heat 2 tablespoons of oil until it's hot and pour it over the dry ingredients. This will help bind the mixture together.
Gradually add water little by little and knead the mixture into a stiff dough. It should not be too soft.
Take a small portion of the dough and flatten it using your palms to make thin round discs (nippattu). You can use a plastic sheet or banana leaf for this to prevent sticking.
Heat oil in a deep pan for frying. Once the oil is hot, carefully slide the flattened nippattu into the hot oil. Fry them in batches.
Fry the nippattu on medium heat until they turn golden brown and crisp on both sides. It should take about 3-4 minutes per batch.
Remove them using a slotted spoon and drain excess oil on a paper towel.
Allow them to cool completely before storing them in an airtight container.

Enjoy your homemade Iyengar bakery-style nippattu! They make for a delicious and crunchy snack.

Recipe Video

Iyengar Bakery Style Nippattu

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Recipe Tags: Iyengar Bakery Style Nippattu, Iyengar Bakery Style Nippattu Recipe, Recipe

Servings

Serving Iyengar bakery-style nippattu is a delightful experience, and they can be enjoyed in various ways:

As a Tea-Time Snack: Nippattu pairs exceptionally well with a hot cup of tea or coffee. Place a few on a plate or in a bowl and serve them as a crunchy accompaniment to your favorite beverage.
With Chutney: Nippattu can be served with a side of coconut chutney or tomato chutney for an extra burst of flavor. The combination of the crispy nippattu and the tangy chutney is truly delicious.
With Yogurt: Another popular way to enjoy nippattu is by dipping them in plain yogurt. The contrast of the crispy snack with the cool and creamy yogurt creates a delightful balance.
As a Party Snack: If you're hosting a gathering or a party, nippattu can be an excellent addition to your snack platter. Arrange them on a serving tray along with other snacks for your guests to enjoy.
On Their Own: Of course, nippattu are flavorful enough to be savored on their own. You can simply enjoy them as a standalone snack whenever you have a craving for something crunchy and spicy.
Traditional South Indian Meal: In South India, nippattu are sometimes included as part of a traditional meal spread. They can be served as an appetizer or a side dish alongside rice, sambar, and other South Indian dishes.

Store any leftover nippattu in an airtight container to maintain their crispness and freshness. Whether you serve them as a snack or as part of a larger meal, Iyengar bakery-style nippattu are sure to be a hit with anyone who enjoys a flavorful, crunchy treat.

Tips

Use Fresh Ingredients: Ensure that all your ingredients, especially rice flour, are fresh. Stale ingredients can affect the taste and texture of the nippattu.
Roast the Rice Flour: Dry roast the rice flour on low heat for a few minutes before using it. This helps remove any moisture and ensures crisp nippattu.
Consistency of Dough: Pay attention to the dough's consistency. It should be stiff and not too soft or sticky. Gradually add water to achieve the right texture.
Spice Level: Adjust the number of green chilies according to your spice preference. You can make them milder or spicier to suit your taste.
Frying Temperature: Maintain a consistent frying temperature. Too hot, and the nippattu might burn quickly; too low, and they can become oily. Aim for medium heat.
Flatten Evenly: When shaping the nippattu, try to make them as thin and even as possible. This ensures they cook uniformly and become crispy.
Use a Slotted Spoon: When frying, use a slotted spoon to carefully place the nippattu in the hot oil and remove them. This helps drain excess oil.
Storage: Store the cooled nippattu in an airtight container to maintain their crispiness. They can stay fresh for a few weeks if stored properly.
Experiment with Flavors: While the traditional recipe is fantastic, feel free to experiment with additional ingredients like crushed garlic, chopped cilantro, or different spices to create your unique variations.
Enjoy in Moderation: Nippattu are delicious but can be calorie-dense due to deep-frying. Enjoy them in moderation as a treat.

Ingredient Substitutes

If you're looking to make Iyengar bakery-style nippattu and need ingredient substitutes, here are some options:

Rice Flour: If you don't have rice flour, you can substitute it with wheat flour or a combination of wheat flour and besan (gram flour). Keep in mind that this may alter the texture and flavor slightly.
Roasted Gram (Hurigadale/Dalia): If roasted gram is not available, you can use besan (gram flour) or roasted chickpea flour as a substitute. It will provide a similar nutty flavor.
Peanuts: If you have allergies or don't prefer peanuts, you can substitute them with roasted cashews, almonds, or skip them altogether.
Grated Coconut: You can omit grated coconut if you don't have it. It won't drastically affect the recipe but will change the flavor slightly.
Green Chilies: Adjust the quantity of green chilies based on your spice preference. You can also use red chili powder for heat if you prefer.
Curry Leaves: If fresh curry leaves are unavailable, you can use dried curry leaves or curry leaf powder. Alternatively, you can omit them if needed.
Cumin Seeds: If you don't have cumin seeds, you can use carom seeds (ajwain) or fennel seeds for a different flavor profile.
Sesame Seeds: If sesame seeds are not on hand, you can skip them or use other seeds like poppy seeds (khus khus) or flaxseeds.
Hing (Asafoetida): If you don't have asafoetida, you can omit it, although it adds a unique flavor to the nippattu.
Hot Oil: The addition of hot oil helps bind the dough. You can use regular cooking oil if you prefer not to use hot oil.