Skip to main content

Baked Nippattu /Savory Onion Crackers


Nippattu is traditional onion crackers deep fried in the oil but today's version is a baked one.Nippattu can be made with both rice and all purpose flour.Since I opted the baking method I used the all purpose and wheat flour combo.Soon share the deep fired version and this version I tried from Suma's space.It came out so crispy and crunchy and vanished in a day.In the original recipe onion is used but here I used shallots.Try this baked version of nippattu and enjoy.Off to the recipe..............................




                                                                      
                                                                    Baked Nippattu/Savory Onion Crackers

                                                                  
   Basic Information

   Preparation time 20 minutes
   Baking time 25 -30 minutes
   Makes 20-22
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
1/2 cup
Wheat flour
1/2 cup
Unsalted Butter
4 tbs
Shallots(finely chopped)
6-7
Green chilly(finely chopped)
1
Red chilly powder
1/2 tsp
Sesame seeds/ellu
2 tsp
Curry leaves(finely chopped)
few leaves
Coriander leaves(finely chopped)
2 tbs
Salt
3/4 tsp


   
    Method 
  • Take all ingredients given it a bowl,mix it well till it becomes crumbly.Slowly sprinkle water and knead it to stiff dough.Let it rest for 10-15 minutes.
  •  After 10 minutes divide the dough into two,on a floured surface roll in to a circle.It should not be too or too thick.Using a knife or cookie cutter cut it to the desired shape.Arrange it on a lined baking tray.Continue for the rest of the dough.With the help of knife prick it on the surface.
  • Preheat the oven at 350 F and bake it for 25-30 minutes in a preheated oven.After 10 minutes take the baking tray out and flip it to the other side bake it.After cooling store it in an air tight container.
  • Serve it with a cup of tea.





    Enjoy.....................................................










    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Thengai/Coconut Masala Chutney

    Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
    Post a Comment
    Read more

    Strawberry Mango Popsicle

    Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
    Post a Comment
    Read more

    South Indian Breakfast Thali

    Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
    Post a Comment
    Read more