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

August 4, 2014

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

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.

Few More Andhra Recipes on the blog:

How to Make Chekkalu Recipe Video below:

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Chekkalu – A Classic Andhra Snack Recipe

How to Make Chekkalu Recipe - A traditional Andhra savory crackers made with rice flour, lentils and spices.

Prep Time25

Cook Time30

Total Time55

Course: Snack

Cuisine: Andhra, South Indian

Keyword: authentic, Indian Food, Snacks

Servings: Crackers

Calories: 63kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Rice Flour
2 tablespoon Chana Dal
1 teaspoon Red Chilli Powder or as needed
1 teaspoon Cumin Seeds
⅛ teaspoon Hing
Salt to taste
Oil for deep frying

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

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.

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.

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

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

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

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

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

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 the flattened dough discs 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 of the dough balls.
Let them cool completely and store in an airtight container.

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whear rava sweet pongal, godhuma pongali recipe, varalakshmi prasadam, indian desserts, godhumai sweet pongal, wheat rava jaggery pongali

If you are looking for more Naivedyam recipes then do check Poornam Boorelu, Bobbatlu, Panchamrutham, bellam Pongali, Paramannam, Rava Pulihora, Daddojanam, Javvarisi Payasam, Ava Pettina Pulihora, Rava Appalu, Pala Munjalu and Kobbari Payasam.

And here's a full list of Varalakshmi Vratham naivedyam Recipes.

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