Baked Nipattu (Masala Crackers)

baked-nipattu3Nipattu or thattai is one of the favourites in my family. This time around, I wanted to bake these instead of deep frying because I now have an oven (yep, a new addition in my home J) and wanted to try out various goodies. I stumbled upon smitha kallurayaa’s bakery style nipattu when I was browsing for recipes. The recipe is really interesting and as always, I tweaked it a bit to keep myself and my kiddos happy.


Maida – 1 cup

Multi grain flour – 1 cup

Ghee – 4 tablespoons

Onions – 1 medium (finely chopped)

Green chillies – 1 small (finely chopped)

Roasted, crushed peanuts – just a few

White sesame seeds – 2 teaspoons

Baking soda – ¼ teaspoon

Coriander leaves – ½ cup (chopped)

Sugar – 2 teaspoons

Salt – 1 teaspoon



Bring together maida, multigrain flour and ghee in a bowl. Rub the ghee into the flours till you get a sandy texture. Add the other ingredients to this and mix well. Add around a quarter cup of warm water to make a stiff dough. Rest the dough for around 20 minutes. Knead the dough again to incorporate extra moisture from the greens and onions. Make small rounds out of the dough and pat them into flat, thin discs. Bake the discs (a few at a time) on a well-greased baking tray for 15 – 20 minutes at 180 degrees Celsius. Allow them to cool and enjoy the crispy crackers. These can be stored for more than a week.

Know Your Ingredient


When I go shopping, I always look for products with multi grain, whole grain ingredients. Multi grain / whole grain – what’s the difference? Whole grain, as the name suggests, includes the whole (bran, germ and endosperm) of a grain. Multi grain means more than one grain is used in making the product.

Multi grain foods are high in complex carbohydrates and protein. They break down at a slower rate and hence provide energy for a longer time. Products labelled multi grain may include various grains which may or may not be whole. And they may be processed, which will not provide the health benefits that we are looking for in multi grain products. Hence, the idea is to look for whole grains as ingredients in multi grain products.

In reality, Indian consumers do not have much choice in these kinds of products. Therefore, I prefer to make multi grain flour myself, which I use for making rotis and parathas.

Let’s see how I do it. I make a list of ingredients which go into my multi grain flour… the list goes like this…

Whole wheat – 5 kilograms

Soya beans – 500 grams

Ragi – 100 grams

Barley – 100 grams

Jowar – 100 grams

Chick peas – 100 grams

Oats – 200 grams

Bajra – 100 grams

This is my personal list which I take to my grocer for shopping. This list is made keeping in mind that I make rotis most of the time and my kids do not like a change in colour or texture of the rotis at any point in time. I add more of soya beans because it does not change the texture or colour of the flour, while also being rich in protein (. Other ingredients can be increased or decreased as per individual tastes and preferences.

I dry the whole grains in the hot sun for a day after ensuring they are clean. Our Indian weather conditions are very much suitable for drying grains. I put the grains to dry on a clean cloth on the terrace, and cover them with another clean cloth. This is to make sure that the grains don’t catch any dust, and also to keep them away from birds. Once the grains are dry and crisp, I take them to a nearby flour mill to grind.

In subsequent posts, I will add details of how to select, buy and store each of these individual grains. Stay tuned!