Tuesday, January 20, 2009


Our Paris trip was finalized within a week’s time. I had to prepare some snacks for our trip what we call kurkul tindi. But with shortage of time had to make something easy, fast, non perishable, easily packable and of course the most important it had to be pleasing to the sense of taste.

Kurkul tindi reminds me of ‘Srinivasa condiments’ well known as ‘Subbammana angadi’ in Gandhi Bazaar (people who have lived in south of bangalore wud definitely be aware of this place). As our family is major fan of kurkul tindi so we are of Subbamana angadi :d. Chakkali, kodbale, avarekalu, and congress kadalekayi wowww and many more mouthwatering snacks are specialities of this angadi. My dad used to always get varieties of fried items and stock them in a box over the fridge. Anybody who comes home was so damn sure that the box would have some kurkul for everybody :).

We were not experts to tryout the varieties of Subbamma’s but were quite capable of trying the easiest amongst the lot. We decided to make Nippattu for our trip.

Nippattu is one of the widely known snacks of Karnataka. It’s a disc shaped crunchy deep fried item. Actually Nippattu is made in different varieties depending on ones taste. I picked on the 1 my mom used to make regularly and found it quite easy and yummy. The main ingredient i.e. the rice flour is mixed with varieties of items like peanuts, hurgadle (roasted Bengal gram dal) etc. They can also be stored for few days in an airtight container.


Rice flour- 1 Cup
All purpose flour or maida – 2 tablespoons
Fine semolina or Chiroti Rave – ½ Cup
Red Chilly Powder – 3 Spoons
Turmeric – ¼ teaspoon
Asafetida – ¼ teaspoon
Sesame seeds or Ellu – 1 teaspoon
Groundnuts + Roasted Bengal gram dal also called putani or hurgadle = 3/4 Cup
Dry coconut grated – 3/4 Cup
Coriander leaves finely chopped – ¼ Cup
Curry Leaves finely chopped – ¼ Cup
Hot oil – 2 Spoons
Ghee – 2 Spoons
Salt as needed
Water as needed
Oil for frying


Dry roast the groundnuts, spread them on a flat plate and rub it with your palms to take their skin off. Coarsely grind this along with roasted Bengal gram dal(hurgadle) in a mixie.
Mix all the ingredients except frying oil. Add the grinded mixture also to this. Hot oil and ghee helps us make the nippattu crispy and crunchy :)!
Add water as needed to make firm dough.
Knead the dough for another minute and divide into equal parts.
Apply some oil to a plastic sheet, place a small ball of the dough and flatten them with your fingers into small discs on plastic sheet.
Heat oil in a frying pan on medium heat.
Fry the discs till they are crispy and both sides are lightly brown. If the Nippattus are fried on high heat, they will be soft.
Nippattu is ready to be served with tea.

What can be better for a freezing weather other than few of these spicy nippattus along with a cup of tea – Just love them! And thus we enjoyed snacking on our nippattu on the top of the Eiffel Tower :)!!!


  1. i bet everyone on south bangalore knows Srinivasa condiments



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