Chekkalu recipe / Andhra pappu chekkalu – is a very tasty snack from AndhraPradesh made with rice flour and few other spices.
Chakli / murukku is a very famous Indian snack. Apart from that there is another popular snack which is called as thattai. This chekkalu recipe is a variation of thattai. Chekkalu is also called as pappu billalu in Andhra, Thattai in Tamil Nadu and Nippattu in Karnataka. Though the shape looks the same, the ingredients used in the preparation of all three varies a little.
Chekkalu is a tasty snack which can be prepared during Diwali and Gokulashtami. I prepare thattai very often, but this is the first time, I am trying chekkalu. But I must say, it was very tasty. I followed vah chef and blendwithspices for the recipe.
The method of preparing chekkalu is very easy, if you follow few tips. Always use good quality rice flour for making chekkalu. Rice flour when added alone will be difficult to bind together. So addition of butter or hot oil is very important. It is the butter which binds the entire dough together. Don’t keep the dough for a long time, as it tends to change the color and taste.
Traditionally, chekkalu was prepared using freshly ground rice flour. But you can also use good quality rice flour instead of that. I have used homemade rice flour for preparing this chekkalu snack. These savoury rice crackers can be served along with a cup of tea or coffee.
The consistency of dough for chekkalu should be very tight. Now to the recipe of chekkalu..
Other Andhra recipes:
1. Pesarattu (green gram dosa)
2. Qabooli biryani (layered chana dal biryani)
3. rava appalu (sweet semolina dumplings)
chekkalu recipe given below:
CHEKKALU RECIPE – PAPPU CHEKKALU
Chekkalu recipe – ingredients
How to make chekkalu recipe
Chekkalu recipe – with step by step picture
1. Soak chana dal in water for 1 hour. Then drain the excess water and keep aside.
2. In a bowl, add rice flour, red chili powder, hing and salt. Mix well. To this add the soaked and drained chana dal, cumin seeds and mix well. Add 2 tablespoons of butter of hot oil, gently mix well so that the entire butter gets mixed well.
3. Slowly add water little by little and knead it to a firm dough. Don’t add too much of water. The dough should be very firm to get proper chekkalu. Divide the dough into equal sized balls.
4. Grease you hands with oil. Keep the balls on a greased polythene paper or butter paper. With your fingers, gently press the balls, till it becomes evenly thin on all the sides.
5. Heat oil in a pan. When hot enough, reduce the flame gently slide the prepared circles into hot oil and fry on both sides till it becomes golden brown. Once done, transfer the rice crackers to an absorbent paper. Let it cool and then store it in an air-tight container.
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Enjoy cooking and serving