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    Home » snack » Chekkalu Recipe – How to Make Andhra Pappu Chekkalu Recipe {Video}

    Last Updated: July 17, 2020 | First Published on: August 4, 2014 by Hari Chandana Ponnaluri

    Chekkalu Recipe – How to Make Andhra Pappu Chekkalu Recipe {Video}

    103 shares
    Jump to Recipe - Print Recipe

    Chekkalu Recipe – A super crunchy, delicious and traditional Andhra snack using rice flour.

    traditional Andhra chekkalu arranged on a plate

    What are Chekkalu?

    Chekkalu or Pappu Chekkalu are South Indian style savory crackers made with rice flour, chana dal and spices . Massively popular among the kids and adults alike due to their crunchy nature and rich texture, these deep-fried crackers are traditionally made during festivals such as Krishnastami, Deepavali, Sankranti and Ugadi. Though these are native to Andhra Pradesh, one can find them in various forms across South India. Though there is a slight difference in the making of such snacks across states, they are very similar to Thattai in Tamilnadu and Nippattu in Karnakata.

    What are the variations of Chekkalu?

    Who doesn’t love customized food? Chekkalu can easily be custom-prepared by substituting channa dal with peanuts or sesame seeds and substituting red chilli powder with green chilli paste.

    Can I use Store-Bought Rice Flour?

    Absolutely Yes! You can use fine store-bought rice four.

    How long Chekkalu are good for?

    They stay fresh for about 3 weeks if you store in an airtight container. No need to store in the refrigerator.

     

    Few tips to Make the Best Chekkalu at home:

    • Make sure you use the fine rice flour to prepare the chekkalu.
    • Do not skip adding hot oil to the flour while making the dough, it will make them crispy.
    • The dough should be smooth and non-sticky.
    • Always cover the prepared dough to prevent it from drying.
    • Make sure you flatten the dough evenly to make a thin round disc.
    • The flame should neither be too high nor too low while frying.
    • If oil is too hot, chekkalu won’t be crunchy.
    • If the oil is not hot enough, chekkalu will absorb so much oil.

    Traditional Andhra snack chekkalu

    Few More Andhra Recipes on the blog:

    • Sorakaya Vadalu
    • Pesara Garelu
    • Kobbari Kova Kajjikayalu
    • Chegodilu
    • Pala Munjalu
    • Senaga Pappu Payasam
    • Jeedipappu Pakam
    • Pappula Podi
    • Sunnundalu

    How to Make Chekkalu Recipe Video below:

    Chekkalu – A Classic Andhra Snack Recipe

    Hari Chandana Ponnaluri
    How to Make Chekkalu Recipe - A traditional Andhra savory crackers made with rice flour, lentils and spices.
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Snack
    Cuisine Andhra, South Indian
    Servings 27 Crackers
    Calories 63 kcal

    Ingredients
      

    • 2 cups Rice Flour
    • 2 tbsp Chana Dal
    • 1 tsp Red Chilli Powder or as needed
    • 1 tsp Cumin Seeds
    • ⅛ tsp Hing
    • Salt to taste
    • Oil for deep frying
    Prevent your screen from going dark

    Instructions
     

    • Soak the chana dal in water for an hour and drain. Keep it aside.
    • Combine the rice flour, salt, red chilli powder and hing in a mixing bowl. Mix everything until well combined.
    • Add 2 tablespoons of hot oil to the flour and combine well.
    • Add the soaked chana dal and mix.
    • Add water (approx. 1 cup) little by little to make a smooth dough.
    • The dough should be soft and non sticky. Keep covered.
    • Divide the dough into 25 – 27 equal sized balls. Keep covered.
    • Heat oil in a pan for deep frying the chekkalu.
    • Grease your palm with little oil and place a dough ball on a greased plastic sheet.
    • Flatten the dough ball evenly with your fingers till it is thin.
    • Prick them with a fork to prevent puffing up.
    • Once the oil is hot, keep the flame in medium.
    • Carefully take the flattened dough off the plastic sheet and drop in hot oil.
    • Deep fry them over medium flame until they are golden brown.
    • Drain them on paper towels.
    • Repeat the same process with the rest off the dough balls.
    • Let them cool completely and store in an airtight container.

    Video

    Nutrition

    Calories: 63kcalCarbohydrates: 9gFat: 2gSodium: 1mgPotassium: 15mgVitamin A: 30IUCalcium: 2mgIron: 0.1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Andhra Chekkalu Recipe with Step by Step Photos:

    • Start the process with soaking 2 tablespoons of chana dal for an hour.
    • Drain and keep it aside.

    rice flour and spices are combining together

    • In a mixing bowl, add the rice flour, salt, red chilli powder, hing and cumin seeds. Mix everything until well combined. If you want to replace the red chili powder with green chilli paste, add it at this stage.

    hot oil is added to the spiced rice flour mixture to prepare the dough

    • Now add two tablespoons of hot oil to the flour mixture and combine together well.

    soaked chana dal is added to the rice flour

    • Now add the soaked and drained chana dal to the flour mixture and combine.

    making of pappu chekkalu

    • Sprinkle water(approx. 1 cup) little by little and knead to make a smooth dough.

    rice flour dough is ready to make Andhra chekkalu

    • The dough should be soft, smooth and non-sticky.

    making of a Andhra snack

    • Divide the dough into 25-27 round balls. Keep them covered to prevent them from frying.

    flattening the chekkalu dough into a round disc

    • Heat oil in a pan for deep frying the chekkalu.
    • Grease your palm with little oil and place a dough ball on a greased plastic sheet.
    • Flatten the dough ball evenly with your fingers till it is thin.

    making of chekkalu recipe

    • Prick the flattened dough discs with a fork to prevent puffing up.

    frying the chekkalu in hot oil

    • Once the oil is hot, keep the flame in medium.
    • Carefully take the flattened dough off the plastic sheet and drop in hot oil.

    making of pappu chekkalu

    • Deep fry them over medium flame until they are golden brown.
    • Drain them on paper towels.
    • Repeat the same process with the rest of the dough balls.
    • Let them cool completely and store in an airtight container.

     

     

    103 shares

    Filed Under: Festival Recipes, snack, Vegan Recipes, Video Recipes Tagged With: riceflour

    Reader Interactions

    Comments

    1. Neethu says

      November 04, 2018 at 10:27 pm

      Nice.. Time saving n traditional.. Tnks 4 ur receipe
      Neethu

      Reply
      • Hari Chandana Ponnaluri says

        November 06, 2018 at 9:51 pm

        Thanks a bunch! 🙂

        Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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