Chekkalu/easy snacks indian/andhra pradesh food/diwali recipes/telugu food/appalu/nippattu recipe/thattai recipe/rice crackers recipe by roshniscuisine
This one I tasted first in Hyderabad…just love its taste.
It is lttle similar taste to our Odisha snacks Sipulu..the differece is between these two is in Chekkalu we are using regular store bought rice flour but in Sipulu we have to soak the rice,then dry it and make a fine powder…
One of my South Indian friend Sailaja give me this snacks with sweets while she was leaving Jakarta…so sweet of you
Table of contents
0:52 -how to amke the doug for chekkalu
3:02 – watch the trick how to make the chekkalu
Coming to recipe detail
Preparation Time 15 min
Frying Time. 30 min
Serving Persons 4
1 cup rice flour
2 tbsp soaked chanadaal
2 tbsp crushed peanuts
1 tbsp oil and ghee
1 tbsp green chili n ginger paste
10 curry leaves chopped
Salt to taste
1/4 cup water
Oil to deep fry
a plastic sheet greased with oil
Red Chili powder and Black Salt
Add oil and ghee to dough n make a crumbly structure so that it well incorporated with rice flour….
The dough should be like this when u make a dumpling out of dough …it forms a shape.
Now add all the rest ingredients except water n mix well.
Meanwhile heat oil.
Take a plastic sheet n grease this with oil.
Take a dumpling and place on the greased plastic sheet and slowly press it to flatten
Now place the other part of sheet on the flatten dumpling and again press it slowly
When u flatten it ,if it breaks from sides…then the structure and consistency of dough is right.
Carefully remove it from plastic sheet n place on other hand
Slowly pour in hot oil and deep fry in low to medium flame till it becomes golden colour from both sides.
Make it cool down n sprinkle little red chili powder and black salt
Store it an air tight container…
Its a perfect alternative for this Diwali season…from our regular snacks
Notes:Fry in low to medium flame n make the chekkalu thin…so that it quickly become crispy
The dough should be kneaded for some time…not like our regular atta
Don’t rest the dough…when kneading done immidiately start flattening the dumplings and deep fry it
If after some time you feel the dough is little dry…you can add a spoon full of water to make it right consistency
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