Chekkalu – Crispy, buttery, and so addictive snack which is made across South Indian states.<\/p>\n\n\n\n
While in Andhra Pradesh this is known as Chekkalu, in Karnataka these are known as Nippattu and in Tamil Nadu, these crispy crackers are called Thattai. There are some variations in the method of preparation in these regions, but the basic ingredients remain the same.<\/p>\n\n\n\n
The Chekkalu are made with Rice flour, lentils, some herbs, butter, and basic spices. It is so easy to make and delicious. They are great to make for an after-school snack, Diwali as a snack, or as edible gifts. Chekkalu is also a perfect treat with a cup of tea.<\/p>\n\n\n\n<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
Chakkalu is a traditional fried snack from Andhra Pradesh that are crunchy, delicious, and addictive.<\/p>\n\n\n\n
I tried this snack first at my friends’ house and I was hooked.<\/p>\n\n\n\n
I love its unique flavors. It tastes somewhat Gujarati Chakri.<\/p>\n\n\n\n
This recipe is one of those highly addictive snacks which hardly anybody can stop eating.<\/p>\n\n\n\n
The crunch from soaked dals makes it even more and more delicious.<\/p>\n\n\n\n
Ingredients like ginger, cumin seeds, green chilies, sesame seeds, and curry leave flavor up the chekkalu and take it to the next level.<\/p>\n\n\n\n
These are good to be enjoyed anytime when served with hot tea or carry while traveling.<\/p>\n\n\n\n
To make chekkalu I have used store-bought flour. Traditionally these were made by washing the rice, drying it, and then milling rice in a flour mill.<\/p>\n\n\n\n
Since we use readymade rice flour, it is simple and easy to make at home. You can make these in less than an hour. Plus it’s a beginner-friendly recipe.<\/p>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
Rice flour – Make sure you use fresh rice flour. If the flour is very, chekkalu will break and it will hard to lift them and fry them.<\/li>
Green chili – this will give a nice spicy kick. You can completely skip it or substitute it with red chili powder.<\/li>
Ginger – gives nice flavors and aroma. You can skip it if you are making Jain.<\/li>
Curry leaves – Gives amazing taste.<\/li>
Spices – Other than salt, you don’t need any spices in this recipe.<\/li>
Lentils – I have used a mix of chana dal and moong dal. You can use any one dal too.<\/li>
Fat – Used butter in this recipe. It can be substituted with oil or ghee.<\/li>
Cumin seeds and sesame seeds – For the earthy and nutty flavors.<\/li>
Oil for frying.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-step process<\/strong><\/h2>\n\n\n\n
Prep work<\/strong><\/p>\n\n\n\n
Wash chana dal and moong dal 2 to 3 times with water.<\/li>
Now add ½ cup of water and soak them for at least 30 minutes.<\/li><\/ul>\n\n\n\n
Make dough<\/strong><\/p>\n\n\n\n
Take ½ cup of water in a pot and switch on the flame. Add butter, green chili, ginger paste, salt, sesame seeds, cumin seeds, curry leaves, and soaked chana dal and moong dal to the water.<\/li>
Let it come to a boil.<\/li>
Now switch off the flame. Add rice flour into the pot and stir well.<\/li>
Cover the pot with a lid and keep it aside for 5 minutes.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Open the lid and take this mixture into a big mixing bowl.<\/li>
Now add ½ cup warm water (a couple of tablespoon at a time), and make a dough. Don’t knead the dough.<\/li>
Note – you might need less or more water depending on the type and quality of the rice flour.<\/li>
The dough should be smooth, and Semi-soft.<\/li>
Divide the dough into 28 balls.<\/li>
Keep the oil for deep frying in a Kadai or pan. Keep the flame to medium or medium-high.<\/li><\/ul>\n\n\n\n
Shape the Chekkalu<\/strong><\/p>\n\n\n\n
Now grease two Parchment paper or butter paper with oil. You can use plastic sheets too.<\/li>
Take one ball, place it on 1 piece of parchment paper, and cover the ball with another greased parchment paper.<\/li>
Note – Always keep the remaining dough balls covered.<\/li>
Then using a flat-bottomed bowl press it gently. Rotate the bowl in a circular motion and flatten the chekkalu. Form a slightly thin disk. (It’s hard to explain. Please watch the video down below for a better understating)<\/li>
Do not make Chekkalu too thin and flat as then you cannot lift them.<\/li>
Note – Make Chekkalu as you go on frying them. Thus make one batch and add in the oil. When this first batch is getting fried, make the second batch. But do keep an eye on the batch that is getting fried.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Frying<\/strong><\/p>\n\n\n\n
Test the hotness of the oil before dropping the shaped Chekkalu in the oil. Drop a pinch of dough and check if the dough rises immediately, then the oil is ready.<\/li>
Peel the chekkalu gently, and deep fry in medium hot oil.<\/li>
Make sure to flip over and fry both sides on low to medium flame.<\/li>
Fry 2 to 3 Chekkalu at a time until it turns crisp and slightly golden. Takes approximately 5 to 7 minutes. Do not overcrowd chekkalu in oil.<\/li>
When the oils stop bubbling and sizzling, this means the Chekkalu is fried and done. Remove with a slotted spoon and place it on a kitchen paper towel to absorb excess oil.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Shape and fry the remaining Chekkalu similar way.<\/li>
Let them completely dry and then store them in an air-tight container. This stays good for up to 3 weeks.<\/li>
Enjoy it with Tea or filtered coffee.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n
Make sure you use fine rice flour to prepare the chekkalu.<\/li>
Do not skip adding butter, it will make them crispy.<\/li>
Make sure, to use hot water while kneading the dough.<\/li>
Soak chana dal and moong dal for at least 30 to ensure that it is soft before use in the recipe.<\/li>
The dough should be smooth, semi-soft, and non-sticky.<\/li>
Instead of butter, you can use oil or ghee.<\/li>
Always cover the prepared dough to prevent it from drying.<\/li>
Do not overcrowd the chekkalu while frying; make sure to drop them one by one.<\/li>
While frying, make sure that the oil is hot enough. If the oil is not hot enough, chekkalu will absorb so much oil and won’t be crunchy.<\/li>
Always fry them at medium even medium flame until lightly browned and crispy. DO NOT fry on high flame, this will change the color too soon and they will turn soggy as they cool.<\/li>
Make sure to cool them completely before storing them.<\/li>
The amount of water to be added will depend on the texture and quality of the rice flour. So add in parts and knead. If you add more water, the chekkalu may absorb more oil while deep frying and also may turn less crisp.<\/li>
Do not make Chekkalu too thin and flat as then you cannot lift them.<\/li><\/ul>\n\n\n\n
Can we use only chana dal?<\/strong>
Yes, you can use only one dal instead of 2 dals. You can also use peanut or urad dal.<\/p> <\/div>
Can we skip green chili?<\/strong>
Green chili tastes great in this recipe. But it’s completely optional.<\/p> <\/div>
How long Chekkalu are good for?<\/strong>
They stay fresh for about 3 weeks if you store them in an airtight container. You don’t need to store it in the refrigerator.<\/p> <\/div> <\/div>\n\n\n\n
Do try this recipe for upcoming festivals, I am sure you will love these as much as we do.<\/p>\n\n\n\n
![\"Chekkalu](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu.jpg\")
<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n![\"Pre](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-4.jpg\")
<\/figure>\n\n\n\n![\"Adding](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-5.jpg\")
<\/figure>\n\n\n\n![\"Making](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-6.jpg\")
<\/figure>\n\n\n\n![\"Frying](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-7.jpg\")
<\/figure>\n\n\n\n![\"Picking](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-1.jpg\")
<\/figure>\n\n\n\n![\"Chekkalu](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/09\/Chekkalu-3-150x150.jpg\")
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