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Mint nippattu, pudina nippattu

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mint-nippattu-recipe

Mint nippattu or pudina nippattu is a crispy, mild and flavourful snack. In search of Gokulashtami particular snack? Full video recipe

Even when I attempt to plan forward and publish a few particular recipes for the festivals, it in some way by no means occur to me. Although beginning fascinated by the upcoming Gokulashtami competition 15 days again, I managed to publish solely this one new😅. Glad I may replace my previous thattai publish too with video earlier.

mint-nippattu

I wished to make mint thattai and publish, however thought as an alternative of repeating the identical, I’d publish this nippattu model after getting tempted by this video. So made this tweaked model and it turned out actually superior. To be trustworthy, in some way had a thought, nippattu are dry, arduous snack (form of the anjaneyar vadai’s texture). By no means tasted one, however had that concept. So the end result was tremendous shocking texture for me, that, I instantly gave it to Vj and Aj for tasting. They cherished it too!

I attempted a model of seedai final week for weblog publish, however outcomes weren’t satisfying, skipped posting. Glad this turned out good 😄 Try my Gokulashtami recipes and other details in this post. Because it’s weekday, a few of your could be working, some could have extra time in distinction. Simply select the recipes accordingly and maintaining the festive temper as an alternative of stressing your self.

mint-nippattu-recipe

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Mint nippattu or pudina nippattu

Mint nippattu or pudina nippattu is a crispy, mild and flavourful snack. In search of Gokulashtami particular snack? Full video recipe

Servings 30 mini nippattu

Cup measurements

Substances

  • 1 cup rice flour I used idiyappam flour
  • half of cup mint leaves
  • 1/four cup maida
  • 1/four cup fried gram dal Pottukadalai/ chutney dal
  • 1/four cup peanuts Roasted
  • 2 tbsp scorching oil
  • four inexperienced chillies
  • 1 tsp Cumin seeds
  • 1/four tsp asafoetida
  • Oil for deep frying
  • Salt, water – as wanted

Directions

  • Powder fried gram dal (pottukadalai/ chutney dal) very coarsely to resemble crushed ones. put aside.

  • Identical approach, use pulse possibility in your mixie 2-Three occasions for peanuts too. Put aside.

  • Grind easily – inexperienced chillies with pudina/ mint leaves, cumin seeds, asafoetida and little water.

  • Warmth a pan and roast rice flour till it simply heats up. 1 minute roughly. Don’t let it change color. Switch to mixing bowl.

  • Roast maida in identical pan in medium flame for about 2 minutes. Switch it to mixing bowl.

  • Let it cool and blend nicely. Add crushed peanuts, fried gram dal, salt, scorching oil and the bottom paste so as.

  • Combine nicely and add extra water little by little as wanted. Put together a decent dough, shouldn’t be sticky.

  • Divide into two and work on every portion. Unfold to a thick sheet over a counter prime.

  • Use a small lid to chop out kind the unfold sheet of dough. Take off the surplus elements and incorporate it to the remaining dough.

  • Prick the nippattu at few locations to stop it from puffing.

  • Warmth oil in a kadai. Deep fry few per batch (relying on the dimensions of kadai/ oil).

  • Oil needs to be scorching when you drop the nippattu. As soon as it floats on prime, flip and decrease the flame.

  • Prepare dinner till effervescent sound fully stops, turns golden and lightweight/ crisp.

  • Drain over paper towel. Repeat to complete.

Notes

  • Counsel to roll and minimize out as an alternative of dividing the dough and flattening with fingers.
  • Roast maida completely. You’ll be able to add sesame seeds, roasted coconut gratings or kopra to the dough.
  • You’ll be able to skip mint and make plain nippattu with identical recipe. As an alternative of mint, use few curry leaves.
  • If you don’t prick with fork, it puffs and traps oil inside. So by no means skip it.
  • Oil needs to be scorching whereas dropping the nippattu in oil. In any other case it’d dissolve in oil.
  • Please persist with the measurements and substances. In the event you add extra of any it will likely be ingesting an excessive amount of oil.
  • Don’t skip maida because it binds the dough collectively.

Mint nippattu technique:

  1. Powder fried gram dal (pottukadalai/ chutney dal) very coarsely to resemble crushed ones. put aside.
  2. Identical approach, use pulse possibility in your mixie 2-Three occasions for peanuts too. Put aside.
  3. Grind easily – inexperienced chillies with pudina/ mint leaves, cumin seeds, asafoetida and little water.
    mint nippattu
  4. Warmth a pan and roast rice flour till it simply heats up. 1 minute roughly. Don’t let it change color. Switch to mixing bowl. Roast maida in identical pan in medium flame for about 2 minutes. Switch it to mixing bowl.
  5. Let it cool and blend nicely. Add crushed peanuts, fried gram dal, salt, scorching oil and the bottom paste so as. Combine nicely and add extra water little by little as wanted. Put together a decent dough, shouldn’t be sticky.
  6. Divide into two and work on every portion. Unfold to a thick sheet over a counter prime.
  7. Use a small lid to chop out kind the unfold sheet of dough. Take off the surplus elements and incorporate it to the remaining dough.
  8. Prick the nippattu at few locations to stop it from puffing.
  9. Warmth oil in a kadai. Deep fry few per batch (relying on the dimensions of kadai/ oil). Oil needs to be scorching when you drop the nippattu. As soon as it floats on prime, flip and decrease the flame.
  10. Prepare dinner till effervescent sound fully stops, turns golden and lightweight/ crisp. Drain over paper towel. Repeat to complete.
    mint nippattu ready

Settle down fully and retailer in hermetic containers. Benefit from the crisp, mild mint nippattu with tea/ espresso. Retains good upto 2 weeks in room temperature.

pudina-nippattu
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