Recipe card
Savory Crackers (Baked Nippattu)
Savory crackers are called nippattu (nippat) and are available in almost all South Indian bakeries. They are enjoyed as an evening snack with a cup of hot tea or coffee. Nippattu or Crackers are spicy and salty. The onion adds a unique sweetness, and sesame seeds add a wonderful aroma to these baked treats. Nippat snacks can be made ahead and stored in an airtight container for at least 15 days. Nippattu, also called nippat, thattai, thattu vadai, and chekkalu, is a deep-fried snack prepared especially during Diwali and shared with neighbors, family, and friends along with murukku. But today, we have presented a baked version of nippat. These crackers can be served at gatherings, potlucks, picnics, or even as a mid-day snack. Because they are spicy, they go very well with beer, mocktails, and cocktails.
Ingredients
Flour: All-purpose flour is used as a base. You can use ½ whole wheat flour and ½ all-purpose flour if desired. Onion: Red, white, or yellow. Any onions will work. Garlic and green chilies enhance the flavor and add a kick. Adjust to taste. Herbs: coriander leaves and curry leaves are used. Sesame seeds: Nutty crunch and flavor. Salt and sugar: balances the flavor. Check out the recipe card for the full list of ingredients.
Making of the dough
Add flour, baking soda, green chilies, garlic, cumin seeds, sesame, salt, sugar, coriander leaves, curry leaves, and vegetable oil and mix well. Now add water little by little in tablespoon increments and knead to form a stiff dough, similar to chapati dough. This is a very important step. Even if you feel the dough is hard and tight do not add more water. Knead it nicely. Cover and keep it aside for 20 to 30 minutes.
Spicy baked crackers
Preheat the oven to 350 degrees F or 180 degrees C. Dust the working surface. Take a small ball of dough and roll it using a rolling pin to form a thin disc or 5-inch circle. Cut the discs into round shapes using a cookie cutter or any round lid. Place these on a baking sheet lined with parchment paper. These crackers will not spread when baked, so you can arrange them close. To prevent it from puffing during the baking process, poke holes using a fork. Repeat the process for the remaining dough. Bake for 15 to 20 minutes or till the crackers are golden brown. Allow it to cool down completely so that it turns crispy. Store it in an airtight container. Serve as needed and enjoy.
Tips
The crackers may turn softer or crispier depending on how thick or thin you roll. Every oven is different. Baking time may be more or less, depending on the oven and how thick or thin your crackers are. After 15 minutes, make sure you keep an eye on the crackers during baking, as the onions may turn black and become bitter. I did not have any peanuts or puffed chana dal (huri-kadale) in my pantry. You can add cashews, peanuts, chana dal, pepper, or chili powder to the recipe to get that authentic Karnataka taste. The amount of water required may vary depending on the brand of flour used and weather conditions. But make sure that the dough is thick and tight. The moisture that the onion gives while resting will loosen the dough. So, do not add more water.
More baked-snacks recipes
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
