Cook Time: 30 minutes
Makes: Approximately 40 Chekkalu
Rice Flour/Biyyappindi: 2 cups
Chana dal/Senaga pappu : 1/4 cup
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.