Crispy Chekkalu Recipe: A South Indian Snack
45 minutes
715 reads
About Crispy Chekkalu Recipe: A South Indian Snack
Chekkalu, a delightful crispy snack, holds a special place in my heart. I first encountered this culinary gem in Hyderabad and was immediately captivated by its unique texture and flavor profile. Reminiscent of my hometown Odisha's Sipulu, Chekkalu evokes a wave of nostalgia with every bite.
The memory of Chekkalu is further enhanced by the generosity of my friend Sailaja, who gifted me a batch as she left Jakarta. This simple yet extraordinary snack, made with rice flour, soaked chana dal, peanuts, ghee, and ginger, transcends cultural boundaries and strengthens friendships.
This recipe aims to recreate the magic of this cherished snack for you, offering a step-by-step guide to achieve the perfect crispy texture and irresistible taste. Get ready to embark on a culinary journey to South India!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour
- 1/2 cup Chickpeas chana dal, soaked in water for at least 30 minutes, split
- 1/4 cup Peanuts roasted and coarsely crushed
- 1.5 tsp Salt or to taste
Wet Ingredients
- 1/4 cup Water
- 1 tbsp Ginger Paste or 1-2 finely chopped green chilies for spicier chekkalu
- 2 tbsp Ghee or vegetable oil
- 10 leaves Curry Leaves finely chopped
For Frying and Garnishing
- 2 cup Oil for deep frying
- 1/2 tsp Chili Powder for garnish, or use salt and black salt as alternative, red
Instructions
Prepare the Dough
- Combine rice flour, soaked chana dal, crushed peanuts, ghee, ginger paste (or green chilies), curry leaves, and salt in a bowl. Gradually add water, mixing until a crumbly dough forms. The dough should be slightly firm but pliable.
Shape the Chekkalu
- Lightly grease a large plastic sheet with oil. Take a small portion of the dough (about 1 tablespoon), form it into a ball, and place it on the greased sheet. Gently flatten the ball using another sheet of oiled plastic to create a thin, round disc. If the dough is too dry, add a teaspoon of water.
Fry the Chekkalu
- Carefully remove the flattened Chekkalu from the plastic sheets. Heat oil in a deep pan or kadai over medium heat. Carefully slide the Chekkalu into the hot oil and fry until golden brown on both sides. Use a slotted spoon to remove the Chekkalu and drain excess oil on paper towels.
Garnish and Serve
- Once cool, sprinkle with red chili powder or black salt for garnish. Serve the crispy Chekkalu warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Chekkalu
- Soaking the chana dal helps to soften it and improve the texture of the Chekkalu.
- Don't overcrowd the pan when frying; fry in batches to ensure even browning.
- Adjust the amount of water in the dough according to the consistency. The dough should be just moist enough to bind together.
- For a spicier Chekkalu, increase the amount of green chilies or add a pinch of cayenne pepper.
Recipe Video
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Recipe Nutrition
Calories: 496kcalCarbohydrates: 24gProtein: 4gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 11.1gMonounsaturated Fat: 22.2gSodium: 855mgFiber: 1g
Roshni Subudhi
Articles: 15
4 Comments
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What a delicious recipe! Thanks for posting.
Wow, this looks fantastic!
This is exactly what I was looking for!
This is awesome! Can’t wait to cook it.