Nippattu are crispy deep fried rice crackers from Karnataka cuisine . These are eaten as a evening snacks and are also made during festivals . Nippattu is a similar to Tattai from Tamilnadu and Chekkalu from Andra Pradesh . Each family has their own recipe and varies from region . Here I am sharing my friend Shaila Bhatt ‘s mother ‘s recipe . This crispy nippattu that are addictive and delicious . In this recipe I used boiled rice , raw rice and urad dal .

Ingredients :

1 . Boiled rice – 2 cup .

2 . Raw rice – 1 cup .

3 . Urad dal – 1/2 cup .

4 . Ground nuts roasted with out skin – 1/4 cup .

5 . Fried gram dal – 1/4 cup .

6 . Black sesame seeds – 1 tbsp .

7 . Curry leaves – 2 tbsp .

8 . Bedgi chillies – 2 – 3 .

Salt to taste .

Oil for deep frying .

Method :

1 . Wash and soak both rice minimum 8 hours or overnight .

2 . Dry roast the urad dal in slow flame till it change to light pink in colour . Keep aside to cool .

3 . When it cool powder it in mixi . Sieve it and keep aside .

4 .  Grind together both rice , use very little water to a smooth paste .

5 . Crush peanuts coarsely using a rolling bin .

6 . Finely chop curry leaves and red chillies .

7 . In a big mixing bowl add ground paste , urad dal powder , crushed peanuts , fried dal , sesame seeds ,  curry leaves , chopped chillies and salt .

8 . Mix it well to a smooth dough .

9 . Cover the dough and keep aside .

10 . Grease the polythene sheets .

11 . Heat oil in broad deep frying pan .

12 . Prepare lemon sized balls from dough .

13 . Pat on top of greased polythene sheet to form thick flat circle ( like Puri ) .

14 . Deep fry in medium hot oil in slow flame till it becomes crisp and brown in colour .

15 . Drain remove excess oil .

16 . Cool it to room temperature and store in air – tight container .