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Tuesday, November 10, 2015

Andhra Chekkalu

MPreparation Time: 15 minutes 
Cook Time: 30 minutes 
Makes: Approximately 40 Chekkalu 

Rice Flour/Biyyappindi: 2 cups
Chana dal/Senaga pappu : 1/4 cup
Butter: 4tbsp
Green Chilies: 6 large 
Ginger: 2 inch piece 
Jeera/cumin: 1 tsp 
Water : 150 ml
Salt to taste 


Wash and soak Chana dal for 1-2 hours.

Cut the green chilies and ginger into pieces and grind them in a mortar. (If you are using a blender, use the pulse option)

Mix the ingredients except water first with melted butter and start to slowly adding water and make the dough.

Once the dough is ready, take a small ball (little smaller than golf ball) size dough and gently press into a thin round onto a wet paper or fine cloth.

Heat oil for deep frying and fry them in batches. Take the Chekkalu out once they turn golden brown. Crispy Chekkalu are ready to eat.

Store in a air tight container for up to 2 weeks.

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