A crunchy, yummy, easy, quick satisfying snack for Diwali or for any teatime – Wholegrain Nippattu using roasted red rice flour and whole chickpea flour.
You might remember my baked roasted red rice flour nippattu. This wholegrain nippattu you can say is a ‘cousin’ using the same flour along with whole chickpea flour/Punjabi besan, which you might again remember from my dark chickpea flour burfi. Both the flours are made from whole grains i.e they retain the bran, the germ, and the endosperm there-by adding fiber, protein, minerals and vitamins to the dish.
We all need a treat now and again. A crunch, a munch with tea/coffee or snacks to serve your guests and enjoy for yourselves too; these can at times be deep-fried munchies. Although I do try and avoid deep-frying too regularly, such times call for treats. It’s Diwali now. Wherever you go you will get to see fried snacks and sweets being enjoyed. To make the same using wholegrain, brings more sense to the enjoyment.
Enjoy these home-made Wholegrain Nippattu this Diwali!
You may try the same substituting with regular rice flour and roasted chickpea flour too or perhaps bake the same.
- 1 cup roasted red rice flour
- ¼ cup dark chickpea flour/punjabi< besan/whole chickpea flour
- 2 tablespoons peanuts
- 1& ¼ tablespoon hot oil
- 1 teaspoon cumin seeds
- ½ to 1 teaspoon red chili powder
- 1 pinch of asafoetida
- water to prepare the dough
- oil for deep frying
- Firstly coarsely powder 2 tablespoons of peanuts using a mixer/food processor. Do not make them too fine.
- Then, In a wide bowl, mix both the flours. Add powdered peanuts, cumin seeds, red chili powder, salt to taste. and mix.
- In a small tempering pan, heat up 1 and ¼ tablespoon oil to smoking point and pour it over the flour.
- After a minute or two, mix the oil into the flour using your hands. Once well mixed, the mixture should resemble the texture of bread crumbs.
- Now, adding small quantities of water prepare a firm dough. The dough should not be too hard nor too soft. Allow it to rest for 10 to 15 minutes.
- Heat up the oil for deep-frying in a wide deep pan.
- Now, grease your hands. Grease a piece of parchment paper(baking paper) or thick plastic paper using few drops of oil. We will be flattening out portions of the dough over this.
- Pinch out a portion of dough slightly larger than the size of a walnut.
- place it over the parchment paper, flatten it using tips of your fingers to form a circular nippattu, which is not too thin nor too thick.
- Prepare 3 to 5 such portions.
- Test whether the oil is heated well enough by dropping a small piece of dough - if it starts to sizzle well and rise up, the oil is ready.
- Now, carefully invert the piece of plastic or parchment over your fingers, peel away the nippattu gently and drop the nippattu into the oil.
- Repeat with the rest of the pieces. Add only as many pieces as your pan can hold, not too many at once.
- Heat at medium flame.
- After a couple of minutes, using a perforated ladle, turn the pieces over gently in the oil taking care not to splash over yourself and also not breaking the nippattu.
- Flip again after another couple of minutes. Repeat until the sizzling around the pieces subside.
- Remove the fried nippattu using the perforated ladle. Drain away excess oil by holding them against the side of the pan carefully.
- Transfer to an absorbent kitchen towel to drain away excess oil.
- Repeat the same with the rest of the dough.
- Enjoy with the other snacks this Diwali or at tea time, anytime.
This is a gluten-free dough, hence the consistency of the dough becomes important. if too dry, it will not be easy to spread and might break in the oil. If too wet, it might become hard. Hence add small amounts of water at a time to make the dough. If you find it difficult to spread it out and it keeps breaking, sprinkle few drops(not too much) of water to the dough, mix and try again.
Also once your add the nippattu pieces into the oil, leave them alone for a couple of minutes. Try not to move them or flip, this might cause them to break.
make sure to grease your hands while making the portions