Ingredients for Whole Food Plant Based Rice flour Nippattu
Below is the list of absolutely high Quality Ingredients used in the Whole food plant based Nippattu recipe detailed next.
5 tbsp Peanuts
2 cups rice flour (red or Brown Rice)
3 tbsp Roasted Gram
1/4 tbsp Dry Coconut
1 tbsp Sesame Seeds
Salt to taste
1 tbsp Red Chilli Powder
5 tbsp Peanut butter
1/2 Cup Few Curry Leaves
1 tsp Baking Powder
2 tbsp whole wheat sooji
Healthy Nippattu Recipe from Karnataka
Baked Nippattu Recipe without maida:
1. Dry roast Peanuts, Roasted Gram and Dry Coconut and make a coarse powder. There is no need to remove the skin of peanuts as is done generally. It adds lot of fibre, so please leave it in. Also ensure there are few pieces of peanuts still available in the coarse powder.
2. Add coarse ground powder into whole rice flour (red rice, Brown Rice or even Millet rice flour can be used).
3. Add Red Chilli powder or coarse red chilli flakes, salt and peanut butter and mix flour well.
4. Add sesame seeds, usually white sesame seeds, chopped curry leaves and mix well.
5. Ensure all dry ingredients are mixed well, then add baking powder and mix.
6. Add just enough water to make a firm dough or a stiff dough. non-sticky dough.
7. Make small balls of dough or roti dough sized balls.
8. Each ball of dough should be smooth so that edges do not crack up too much.
9. Take a roti dough sized ball on a silicon sheet and roll small thin chapathi’s or flat discs or circular disc or round-shaped Nipattu.
10. Prick the small chapathi with fork to prevent puffing.
11. Line all the small chapathi’s without touching each other on a silicon sheet or parchment paper or cookie sheet. Do not use plastic sheet.
12. Bake in oven at 120 degrees for 10 mins, flip, turn the temperature to 100 degrees and cook for another 5 mins.
13. Make multiple batches if required but ensure the rolled out discs are thin. We make huge batches as it disappears as soon as it is made.
Let cool down and store the crunchy Nipattu in air tight container and since these are baked there is no need to transfer to a paper towel to absorb any oil, as we do not use any oil even in the ingredients.
Some versions of Nipattu also use very little chirotti rava to provide that extra crunch, but this can be avoided or replaced with finely ground whole wheat rava if you want. And these Nippattu's can be enjoyed with a nice hot herbal tea or the traditional coriander seed coffee sweetened with dates syrup. Hot Coffee without Caffeine can be enjoyed in multiple ways with variety of spices added each day!
Air-fryer Nippattu Recipe:
1. Follow all steps 1 to 10, same as above.
2. Preheat the air-fryer to 350F, and once preheated, air fry the Nippattu for 8-10 minutes at 345F. Turn them upside down in the midway and cook for another 4-minutes. Once the Nippattu’s are lightly brown around the edges take them off. The total time for cooking thin nippattu is around 14-minutes.
3. Allow them to cool down on a cookie cooking rack and serve or store in air tight containers to serve air-fryer nipattu's later.
Recipe variations to make Nippattu (Savoury Onion Crackers) from Bangalore Bakeries:
1. Though traditional Nipattu’s do not have onion and coriander leaves, the bakery variations of Nippattu in Bangalore have the below additions.
2. Follow steps 1 -7 as given in the above recipe.
3. Add finely diced onions to the flour mixture, along with finely cut coriander leaves/cilantro leaves.
4. Add finely chopped green chillies.
5. Add some baking soda and chopped roasted cashews
6. Continue from step 8 in recipe and bake them a little longer until you obtain the crunchy texture.
Recipe of Thattai from Tamilnadu:
Few major ingredient variations in the Nipattu, give the thattai in Tamilnadu a completely different flavour and taste. Thattai is also known as Thattai murukku and Thattu vadai. Below are a few important differences.
1. Roasted gram is added to provide crunch which is also replaced with soaked channa dal in Thattai. Channa Dal is first rinsed and then soaked in hot water for 30 minutes.
2. Slightly roasted Urad dal is then ground, and sieved well at least twice and used instead of peanuts to make the Thattai in Tamilnadu.
3. Rest of the ingredients and process is similar to the Nipattu Recipe detailed above.
Interesting Variations on How to Use Nippattu:
With a few inclusions to the original ingredients the Salem (Tamil Nadu) special snack called 'Thattai vadai settu' is also quite interesting variation. It is prepared in sets as two small discs of Thattai with grated beetroot and carrots sandwiched between them. It also comes with many other different fillings and chutneys. This version of Thattai has become popular among the Indian chaats.
Nipattu masala chaat is another tasty and heathy snack that can be made with crush Nipattu, adding in lots of vegetables. Chaats in any form is always a crowd puller, Nipattu Masala Chaat gives a healthy twist to regular chaats bu replacing fried wheat poori's with baked wholegrain NIpattu's.
Ragi Nipattu, Millet Nippatu or Multigrain Nipattu are variations that can bring in variety as well.
Recipe variations to make it like the Chekkalu from Andra Pradesh:
1. Pappu Chekkalu is a traditional South Indian fried snack made for most festivals and also frequently made as an evening snack.
2. Soaked Channa dal is used in Chekkalu for the crunch instead of coarse peanuts.
3. Soaked moong dal is also used in some Chekkalu variations and is also known as Hesaru Bele Nipattu in Kannada.
4. Chekkalu is much more spicy with added flavours like Jeera/ Cumin, Garlic and pepper added in the dough.
Tips on how to make Nippattu dough:
Nippattu’s are sometimes made with a little maida to ensure the dough is smooth and easy to work with. But what can we use instead of maida to keep the Nipattu as healthy as possible with whole grains? Well, we can totally skip the maida and still obtain the consistency of smooth dough with a little care detailed below.
Ensure the Nipattu dough consistency is soft and smooth. Else if the dough is very stiff, when you shape Nipattu as discs, there will be lots of cracks. So always knead it to a smooth dough.
Always keep the dough covered. When you take a gooseberry size dough to flatten it to make Nipattu, cover the rest of the dough with a damp cloth or with a lid.
If the dough becomes dry, sprinkle water and knead the dough again.
Health Benefits of baked Nippattu:
Red Rice flour or Brown Rice Flour can be a healthy alternative for wheat in case of a gluten free diet.
Ragi Nipattu and Jowar Nipattu can up the health factor of Nipattu by using whole grains other than rice.
Urad dal is rich with minerals such as phosphorus and calcium that helps with bone and teeth health.
Minerals such as magnesium, potassium and iron content are good for heart health, boosts immunity and improves the digestive system.
It is also fiber rich made with whole grains and dals and peanuts hence ideal to be included in a weight loss diet.
How long can I store Nipattu?
You can store the baked Nipattu's for 3 weeks when always stored in an airtight container.
Nippattu at Sampoorna Ahara
At Sampoorna Ahara, the Nipattu was made specially for one of our customers. When we started making snacks without oil and dairy initially she messaged us asking if we can make her Nipattu's. We started experimenting and came up with a tasty, crunchy and super healthy version of Nipattu just for her before it became available to many others who wanted healthy snack options as one of our products.
We are so thankful to many such supporters who inspire us to make truly nutritious food choices available.
All products at Sampoorna Ahara do not have any of the below ingredients, some of which are unfortunately available in even regularly available healthy snacks.
- Oil
- Dairy
- Refined flour
- Maida
- Sugar
- Jaggery
With a cup of herbal hot tea, these crunchy snacks are a tasty and nutritious option for all those who choose health.
What makes snacks from Sampoorna Ahara truly healthy?
All snacks at Sampoorna Ahara, are made with truly nourishing ingredients as detailed below.
- Whole grains like red or brown rice or millet flour instead of generally used refined white rice flour
- Not a drop of oil is used even in the ingredients, instead fibre rich healthy nut butters like peanut butter is used
- We use fruit based sweetener like dates for our snacks too instead of regularly used cheaper but unhealthy options like white sugar, Jaggery or honey which are proven to spike sugar levels
- We bake our snacks at very low temperatures and avoid browning to prevent acrylamide formation
- We use double the quantity of healthy ingredients to make snacks that would be required to make the same with oil. For example, 100g regular Nipattu flour mix when fried in oil would yield 200g or more NIpattu just by soaking in the oil in which it is fried in. However when baked it would be approx 50g.
- We have moderate levels of salt to support beginners to help make the transition to Whole food plant based eating easier. However we have low salt snack option too which is recommended.
