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