Baked Nippattu

So this was the second item I sent home with the friend travelling. Something savory is sure to please my in-laws’ palette and deep frying was not my thing that day. So baked nippattu, it was.

Nippattu is a savory, crisp disc like snack, traditionally deep fried. And of late the Iyengar bakeries in Bangalore do have the baked version as well. And they are equally relished at home. 

There are so many nippattu recipes around, but I was looking to make the Iyengar bakery version. So tried out this recipe and it was pretty close. May be a little more fat would have made it exact the same, but it was crispy never the less.

Here’s the recipe…

Baked Nippattu

Preparation Time: 15 min

Baking Time: ~30 min

Makes: About 30

Source: Multiple sites on net with my own adaptations

Ingredients:

All Purpose Flour / Maida – 1 Cup

Wheat Flour – 1 Cup

Baking Soda – 1 tsp

Onion – 1 big, finely chopped

Green Chilies – 2 or 3, finely chopped (adjust acc to taste)

Fresh Coriander Leaves – a handful, finely chopped I omitted this and added curry leaves

Sesame Seeds - 1 Tbsp

Roasted peanuts - 1/4 Cup

Salt – 1 tsp

Sugar – 1 tsp

Oil – ½ Cup

Warm Water – ¼ Cup

Method:

• In a wide bowl, add the flours, salt, sugar, sesame seeds and baking powder. Mix well.
• If using peanuts and curry powder, run them in mixie once to crush coarsely. Add to the flour mixture
• Now add the finely chopped onion, green chilies, and coriander leaves. Mix well.
• Add the oil and mix again, until the oil is well incorporated.
• Now add water little by little and knead into smooth dough.
• Cover with a damp cloth and rest the dough for about 30 minutes.
• Preheat oven to 160 degrees C.
• Pinch out lime-sized ball out of the dough.
• Place it between 2 thick plastic sheets and roll it with rolling pin, to make about 4” diameter circles
• To form neat circular discs, use a stainless steel lid of suitable size, and cut out the flattened dough.
• Gently remove this disc on to a greased baking tray.
• Continue with the remaining dough in a similar way.
• Poke the discs with a fork to avoid fluffing up.
• Bake for 15 to 20 minutes, flipping once after 10 minutes. I used two plates at once and mine took about 23 minutes.
• Cool completely and store in airtight containers.

Notes:

• Roll out discs of uniform thickness for uniform baking
• If using multiple trays, flip the trays once in between

This post is for the Bake-A-Thon event by Champa. These are the other co-bloggers baking with me... 
Champa, Srivalli Jetti, Priya Suresh, Veena Krishna Kumar and Preeti Deo.