1 cup rice flour dough
1/4 cup roasted Urad flour or coarsely powdered roasted Urad dal
1/4 cup roasted gram dal (roasted chickpeas)
1/4 cup roasted peanuts
10-12 Red chillis, adjust to taste
1 tbsp sesame seeds
1 tbsp flax meal
1 tbsp peanut butter
2 tbsp desiccated coconut
Unrefined salt, to taste
Coarsely grind peanuts, gram dal, Urad dal and red chilli and keep aside.
Mix all the ingredients with the rice flour dough and knead to a soft consistency.
Make lemon sized balls.
Use a roti press to make these balls flat or use a rolling pin to roll out flat nippattu. Poke with a fork so that they don’t puff up and break.
Preheat the oven to 350F.
Line a tray with parchment paper and arrange the crackers.
Bake for exactly 12 mins. Keep a watch after 10 mins. It does not have to brown.
As they get crispier, the ends of will lift up and look dry. Flip and bake for 2-4 mins. Watch carefully so they do not burn.
Allow it to cool and enjoy the crispy nippattu/tattai/crackers.