Pappu Chekkalu Recipe | How to make Pappu Chekkalu | (Andhra style rice crackers | Sankranthi special Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is pappu chekkalu or simply chekkalu. Pappu chekkalu, Chekkalu or vadappalu as we call them in Telangana. Chekkalu made with rice flour and other spices. They are deep fried in low to medium flame to get the crunchy texture. Crunchy, delicious rice crackers regularly made during Sankranthi festival in Telugu states. With a little difference in the recipe they are also called as Nippattu in Karnataka and Thattai in Tamilnadu. Simple and easy to make chekkalu are the best recipe to serve with a hot cup of tea. Pongal or Sankranthi is the season druing which every household in Telugu states would like to prepare or get them prepared savouries and sweets. We distribute them among our friends and families.
Click the links below for other Sankranthi special savouries and sweets:
Masala Mulla Murukkubr /> Murukku
Ribbon Pakoda
Thattai
Sev

Ariselu
Chakkara Pongali
Palli Undalu
Pappu Undalu
Til Chikki

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Pappu Chekkalu Recipe | How to make Pappu Chekkalu | (Andhra style rice crackers)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 45M
Servings: 20 to 25Pieces

Chekkalu made with rice flour and other spices. They are deep fried in low to medium flame to get the crunchy texture.

Ingredients:

• 1 Cup Rice Flour
• Salt to Taste
• 1 Tbsp Bengal Gram/chana dal
• 1 Tbsp Ground Nuts
• 1 Tsp Red Chilli powder
• 1/2 tsp Turmeric Powder
• Oil for Deep Frying

Procedure:

1. Soak bengal gram/chana dal and ground nuts for half an hour to one hour.
2. Sieve rice flour, we can use store bought rice flour also.
3. Add salt, turmeric powder and red chilli powder to the rice flour.
4. Add soaked bengal gram/chana daland ground nuts to the above rice flour.
5. Combine them well.
6. Add water little by little.
7. Make a smooth and stiff dough.
8. Check the salt, let it be lesser than the required only.
9. If the salt it suffiecient, they would become salty after they fried.
10. Make small roundels of the dough.
11. Gently pat each of them on a oil paper using your hands.
12. Or we can use poori presser to get them done.
13. Press them and spread them on a dry cloth. Keep them ready.
14. Heat oil in a kadai.
15. Drop each of them on hot oil.
16. Fry them on a low to medium flame.
17. Deep fry them till they turn crisp.
18. Transfer them onto a tissue paper.
19. Once they cooled transfer them to an airtight container.
20. Serve pappu chekkalu with a hot cup of tea.