Nippattu | Thattai

Same story as my Kaju Katli post. I asked hubby dearest what khara/ namkeen/ spicy snack should I make for Diwali and the reply was Nippattu. Again, I had tried this earlier and it was something I couldn't brag about. Tried it again and presto! it tasted good this time. I did struggle a little initially even this time, but I got the correct advice from multiple people and managed to salvage my nippattu mission. I was not rolling them thin enough and hence they were not cooking properly in the center giving them soft centers and crispy sides. After about 7-10 turning out soft, I took the advice and patted them out evenly and thinner and they turned out nice and crisp. The recipe made close to 40 nippattus.

Nippattu | Thattai

Spicy flat South Indian crisps made from Rice flour

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              40

Ingredients:

2 cups Rice flour
1 cup Maida / Flour
1-2 tsp Red chilli powder
50 gms or 3 Tbsp Butter
2 Tbsp Oil (hot)
2-3 sprigs Curry leaves
2 Tbsp Coriander leaves (chopped)
1/2 cup Peanuts
1/4 cup Puthani / Roasted gram
1/4 tsp Asafoetida / Hing
A pinch of Cooking soda
Salt
Water
Oil for deep frying

Method:

• Dry roast the peanuts and peel them. Crush the peanuts into 2-3 pieces, just be careful not to powder it.
• Mix the rice flour, maida, red chilli powder, butter, chopped curry leaves, coriander leaves, peanuts, roasted gram, hing, cooking soda and salt.
• Heat 2 tbsp of oil and add to the mix.
• Add water and knead into a smooth dough.
• Cover and keep aside for 10-15 mins
• Take a small ball of dough and place it on a butter paper or any other greased surface and pat it down into a disk using your fingers. The disk should be around 2mm in thickness. Make sure it is evenly thick.
• Heat the oil in a kadhai for deep frying. After the oil is hot, reduce the stove to medium flame.
• Deep fry the nippattu on medium flame until they are brown on both sides.
• Allow it to cool a little to check if they have crisped up.
• Allow it to cool and then store in an air tight container.

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Lemon rice | Chitranna

Again, this is a mandate on your banana leaf for festivals and functions. It is served on the bottom left side of your banana leaf or plate right next to the plain rice. If you are eating this for breakfast, you can make many different versions. You can add vegetables like onion, capsicum, carrots, potato or peas. You can add avarekalu or lima beans. You can add raw mango. But again, at the end of the day if this is for festival, the simplest version is served with just peanuts. This is the recipe that follows…

Lemon rice | Chitranna

Lemon Rice or Chitranna (Kannada) is a South Indian dish in which rice (usually leftover) is flavored with lemon and turmeric. Peanuts can be added for additional texture.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:              2 cups

Ingredients:

2 cups Cooked Rice
2-3 Green Chillies
6-8 Curry leaves
2 Tbsp Peanuts
A handful of Coriander leaves (Optional)
1 Tbsp desiccated fresh Coconut(Optional)
1 tsp Mustard seeds
3 tsp Oil
1 tsp Turmeric powder
1 Lemon
Salt

Method:

Heat oil in a kadhai and add the mustard seeds to it
After they splutter, add the peanuts and fry until the peanuts are slightly brown.
Add the slit green chillies and curry leaves.
Add the turmeric powder and lime juice
Add the rice and salt and mix well until the rice is coated with the turmeric powder
Cook for 1-2 mins while stirring
Garnish with desiccated coconut and chopped coriander leaves

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Avalakki mixture | Crispy flat rice | Poha chivda [Video]

Crispy Avalakki Mixture or Poha Chivda recipe with step by step video instructions. Avalakki or Poha is deep fried until crispy and then mixed with peanuts, curry leaves, roasted gram and spices. This can serve as a light tea time snack or as a topping for other dishes such as chat or bisi bele bhat. It is super easy to make and takes less than 10 minutes to make. Crispy Avalakki Mixture is vegan, gluten-free, and fit a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

I made masala puri for dinner (recipe follows) and had no mixture at home to go with it. So instead of venturing out in the rainy Bangalore night to go buy mixture, I decided to just make something by myself at home. I'd never made it before, but the avalakki mixture seemed to be  very simple to make. So I did give it a try and as I had expected, it is very easy to make. It was perfectly crispy and went along well with the masala puri.

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Video Recipe

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Avalakki mixture | Crispy flat rice | Poha chivda

Poha/Flattened rice deep fried and flavoured with spices and peanuts.

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     5 minutes
Cook time:     10 minutes
Yield:              Around 2 cups

Author:                Anupama

Ingredients:

1 cup Avalakki / Flatenned Rice / Medium Poha
0.25 cup Peanuts
0.25 cup Roasted gram or Fried gram(futana / puthani)
Oil for frying
8-10 Curry Leaves
1 tsp Turmeric Powder / Haldi
1 tsp Red Chilli Powder
Salt to taste

Method:

1. Heat oil in a kadhai for frying.
2. Use a net strainer or a spoon with small slots for easier frying.
3. Add the poha to the net strainer and dip it in the hot oil and stir fry until the poha is fluffed up and crispy.
4. Drain excess oil and remove to a large bowl.
5. Add the peanuts and fried gram to the oil and fry until browned. Preferably fry them separately.
6. Add the curry leaves and fry until crispy.
7. Add the peanuts, fried gram and curry leaves to the crispy poha.
8. Add salt, turmeric powder and red chilli powder and mix well.
9. Allow to cool completely before storing in an airtight container.

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