Chekkalu

4.70 from 3 votes

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This one I tasted first in Hyd...just love its taste. It lil similar taste to our Odisha snacks Sipulu...that one I upload some other day One of my South Indian friend Sailaja gv me this snacks with sweets while she was leaving Jakarta...so sweet of u
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsSnacks
CuisineIndian
Servings 4
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Ingredients
  

  • 1 cup rice flour
  • 2 tablespoon soaked chanadaal
  • 2 tablespoon crushed peanuts
  • 1 tablespoon oil and ghee
  • 1 tablespoon green chili n ginger paste
  • 10 curry leaves chopped
  • Salt
  • 1/4 cup water
  • Oil to deep fry
  • a plastic sheet greased with oil
  • For Garnishing
  • Red Chili powder and Black Salt
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Instructions
 

  • Add oil and ghee to dough n make a crumbly structure so that it well incorporated with rice flour.... Now add all the rest ingredients except water n mix well. Meanwhile heat oil.
  • Take a plastic sheet n coat with oil..ure little by little and mix it. The dough should be like this when u make a dumpling out of dough ...it forms a shape.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...
  • 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

Video

Notes

 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

Please appreciate the author by voting!

4.70 from 3 votes
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Roshni Subudhi
Roshni Subudhi

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