A very popular snack in Andhra, Nippatlu as we call it at home, is always one which everyone relishes. Till date, I never ventured to try this myself as I was apprehensive about how the end result would turn out. Yesterday, when I called my friends over for high tea, I thought this would be a great tea-time snack to serve them. They turned out pretty well for a first timer. Essentially made with rice flour, there are several variations to this high-demand snack.
Ingredients -

2 cups Rice Flour
3-4 green chillies
1 fistful Pesarapappu/Moongdal/Green Gram (soaked in water for about 1/2 hour and drained)
Oil 2 Tbsp
3 sprigs Coriander leaves/cilantro/kothimeera
1 inch Ginger piece

Method of preparation -
Grind the green chillies, cilantro and ginger in a grinder.

Add hot oil, pesarapappu and the green chilly paste to the rice flour and mix it well till the entire mixture is coated with oil.

When ready to prepare, slowly add warm water to the above mixture till it forms a soft dough (like chapati dough).

Place the dough on an greased plastic sheet and fold the plastic sheet around the dough. Apply pressure using a flat bottomed container or use a puri press to make it into a thin chapati. Make a small hole in the middle of the nippattu or make small dents all over it so they don't puff up.

Meanwhile, heat oil in a wok, mukudu or skillet and when it is hot enough, slowly peel the nippattu from the plastic sheet and slide slowly into it. On a medium flame, let the nippattu turn to slight golden brown color. Depending on the size of the wok, you could fry about 4-5 at one time.

Use a slotted ladle to remove the chekkalu onto a paper towel so as to absorb the oil. Repeat the same for the entire dough and serve them with hot tea or cool them before storing them in an airtight container.

Note - I was later told that adding butter would make them crispier though I found this version to be crispy enough. Also, you could add jeera (cumin) to it and senaga pappu(chana dal) instead of pesarapappu (moong dal).

Makes approx. 24 pieces

Preparation Time 1 hr


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