Saturday, November 1, 2014


Rice flour                         1 cup
Chana dal/                        3 tbsp
chenaga pappu
Green chilies                    7(adjust according to spice level)

Ginger                              1 tsp
Curry leaves                     4 leaves
Salt                                   as needed
Butter/oil                          1 tsp
Water                                3/4 cup (roughly)
Oil                                     for deep frying

1) Wash and soak the chana dal . The dal increases in volume.

2) Grind the chilies, ginger and curry leaves into fine paste. Keep aside.
The paste should not be smooth , we can grind it roughly.

3) Now add salt, butter to the rice flour. Rub the flour well with fingers so that the butter gets mixed with the flour. Add the soaked chana dal, ginger-green chilly paste to the rice flour.

4) Add water little by little to make a smooth dough. Take a ball of dough and flatten it to a circle. The edges should be rough then only the consistency of the dough is correct. If the edges are smooth and make a perfect smooth circle then add little more flour and mix well.
Now make small balls out of the dough. (The dough should not be runny, it should be tough and smooth.)

5) Take a plastic cover/sheet (i used zip lock covers) and place the dough ball on it. Then place another plastic sheet over it . Press it gently to make it into a round. Don't press all the dough balls in advance this may cause them to dry. So do it right before placing into the oil.

6) Now heat oil in low flame, the oil should not be fuming hot. Place the oil in low heat. 
Now carefully place the dough chekkalu into the oil. It will take 5-7 minutes for 1 batch of them to get fried. I dropped 4 chekkalu at a time into the oil. Once they turn golden color take them out of the oil on to a kitchen towel/paper to soak the excess oil.

Store in an air tight container.

This is the easiest way of making chekkalu/rice crackers. 
I will show you the other version of making them in near future.