Description
Crispy Chekkalu is a traditional homemade Indian snack made from rice flour and lentils, seasoned with aromatic spices and curry leaves. These savory, crunchy discs are deep-fried to golden perfection, making them an irresistible treat perfect for tea time or as a party snack.
Ingredients
Scale
Dry Ingredients
- 1 cup Rice Flour (fine texture for best results)
- 1/4 cup Chana Dal (can substitute with urad dal or peanuts)
- 1/4 cup Moong Dal (optional to use only one type of dal)
- 2 tablespoons Sesame Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt (adjust to taste)
Fresh Ingredients
- 6 leaves Curry Leaves (fresh preferred)
- 1 piece Green Chili (optional for heat)
- 1 teaspoon Ginger Paste (fresh ginger recommended)
- 1 tablespoon Butter (or substitute with oil or ghee)
Oil
- Oil for deep frying
Instructions
- Soak the dals: Rinse the chana dal and moong dal thoroughly and soak them in water for at least 30 minutes to soften.
- Boil ingredients together: In a pot, bring water to a boil. Add the butter, green chili, ginger paste, salt, sesame seeds, cumin seeds, curry leaves, and the soaked dals. Boil until dals are cooked through but not mushy, then remove from heat.
- Add rice flour: Immediately add the rice flour to the hot mixture and stir vigorously to combine. Cover the pot and let it sit for 5 minutes to allow the flour to absorb moisture and cook slightly.
- Prepare dough: Transfer the mixture to a mixing bowl. Gradually add warm water as needed and mix gently to form a soft, semi-soft smooth dough. Avoid kneading to keep the texture light.
- Shape the Chekkalu: Divide the dough into approximately 28 equal small balls. Place a ball on a greased parchment paper and gently flatten it into a thin disk, ensuring it is not too thin to prevent breaking during frying.
- Heat oil: In a deep pan, heat oil on medium-high heat. Test readiness by dropping a small piece of dough; it should sizzle immediately.
- Fry the Chekkalu: Fry the disks in batches, turning carefully until they turn golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
- Cool and store: Allow the fried Chekkalu to cool completely before storing them in an airtight container to maintain their crispiness.
Notes
- Use fine rice flour for a better, crispier texture.
- Adjust green chili quantity according to your spice tolerance or omit for a milder version.
- Ensure oil is hot enough before frying to avoid soggy snacks.
- Do not make the rice flour discs too thin to prevent breaking during frying.
- Store Chekkalu in an airtight container to keep them crispy for up to 2 weeks.
