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Nippattu, ek prakar ki crispy aur chatpata mithai hai, jo dakshin bharat mein prachin samay se banai ja rahi hai. Yeh swadist aur tiryak banane wali mithai aksar tyoharon aur khaas avsar par tayar ki jati hai. Iske naam se hi spasht hai ki yeh ek prakar ki namkeen mithai hai.
Nippattu ki vidhi asaan hai lekin usmein anek tarah ke masale aur samagri ka mishran hota hai jo uska swad ko aur bhi chatpata banata hai. Maida, rice flour, bhuna chana dal, kaaju, moongfali, hari mirch, curry patta, jeera, til aur masalon ka mishran banakar usmein garam tel milaya jata hai.
Is mishran se sakht aata tayar kiya jata hai, jisse loye banaye jate hain. Loye ko tawe par sek kar golden-brown hone tak fry kiya jata hai. Jab tak loye thande nahi ho jaate, unko tissue paper par rakh kar tel ko nikala jata hai.
Nippattu ka swad crispy aur chatpata hota hai. Ismein til aur masalon ka mishran uske swad ko aur bhi adhik badhata hai. Yeh namkeen mithai khaas avsaron par aur chai ke saath khane ke liye anukool hoti hai. Iska crunchy texture aur masalon ka aakarshan logon ko khush kar deta hai.
| NO | Samagri (Nippattu recipe Ingredients) |
|---|---|
| 1. | 1 cup maida (all-purpose flour) |
| 2. | 1/4 cup rice flour (chawal ka atta) |
| 3. | 1/4 cup roasted chana dal (bhuna chana dal) |
| 4. | 2 bade chammach kaaju (cashews), tukde karke |
| 5. | 2 bade chammach ground peanuts (moongfali) |
| 6. | 1/4 chammach hing (asafoetida) |
| 7. | 1 chammach lal mirch powder (red chili powder) |
| 8. | 1/2 chammach haldi powder (turmeric powder) |
| 9. | 1 chammach jeera (cumin seeds) |
| 10. | 2 chammach til (sesame seeds) |
| 11. | 2 chammach hot oil |
| 12. | Kuch hari mirch (green chilies), kata hua |
| 13. | Kuch curry patta (curry leaves), kata hua |
| 14. | Namak swad anusaar |
| 15. | Tel (oil) fry karne ke liye |
| NO | Hindi |
|---|---|
| 1. | Ek bartan mein maida, rice flour, bhuna chana dal, kaaju, ground peanuts, hing, lal mirch powder, haldi powder, jeera, til, hari mirch, curry patta aur namak daalein. Acchi tarah milayein. |
| 2. | Ab garam tel daal kar mixture ko acchi tarah mix karein. |
| 3. | Thoda thoda karke paani daalkar sakht aata tayar karein. |
| 4. | Aate se chhoti-chhoti loye tayar karein. |
| 5. | Tawe par tel garam karein aur usmein tayar loye daal kar medium flame par sek lein. |
| 6. | Jab loye golden-brown ho jaayein, unko tissue paper par nikal kar thanda hone dein. |
| 7. | Thande ho jaane par nippattu tayar hain, jo aap swadishtil swad le sakte hain. |
Nippattu dakshin bharat ki prasiddh mithai hai jo har umra ke logon ko pasand aati hai. Iski swadistata aur mazedar chatpatai logo ko prabhavit karti hai. Iski vidhi asaan hai, lekin iske swad aur texture mein usi bharatiya rasoi ka aabhaas milta hai. Nippattu ka prachin itihaas hai aur yeh aaj bhi bharatiya bhojan ka ek mahatvapurn hissa hai.
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