Before we start with How to make Chekkalu | Chekkalu Recipe, let’s get to know what are they.
Chekkalu is as a traditional deep-fried snack which is crunchy, delicious and very addictive. These are the favourite snack or savouries made in most Telugu speaking homes during festivals & schools summer holidays.
They are made with Rice flour, Chana dal, herbs and spices. Ingredients like ginger, garlic, green chillies, curry leaves and ajowan flavours up the Chekkalu.
Chana dal is a major ingredient that is used and can be replaced with moong dal or split peanuts.
Traditionally chekkalu is made by washing the rice, drying and milling rice in a flour mill. When I was in my schooling, my mom uses to make them for every summer holidays as we were in the house. We use to enjoy eating the Chekkalu.
Chekkalu | Chekkalu recipe is a variation of the Karnataka Nippattu and Tamilnadu Thattai. And in Telugu also they have got many other names, They are:
Chekkalu is also called as Palasati Garelu, Gatti Garelu, Chekka Garelu in Telangana they are called as Telangana Appalu or Telangana appalu recipe, Telangana Chekkalu recipe, Pappu chekkalu, Vegu Chekkalu, uppu chekkalu, thapala chekkalu which is nothing but Sarva Pindi etc. There are a lot more names according to the regions of India.
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How to make Chekkalu | Chekkalu Recipe
Ingredients for Chekkalu | Chekkalu recipe:
- Rice flour – 1 cup
- Oil – 1 tablespoon
- Chana Dal – 1 tablespoon
- Red Chilli Powder – 1 teaspoon
- Salt as required
- Curry leaves – 2 sprigs
- Ginger garlic paste – 2 teaspoons
- Green Chilli paste – 1 teaspoon
- Cumin seeds – 1/2 teaspoon
- Ajowan – 1/2 teaspoon
HOW TO MAKE CHEKKALU | CHEKKALU RECIPE step by step process:
- Take chana dal in a bowl, wash and soak it for 30 mins in hot water.
- Sieve and add rice flour into the mixing bowl.
- Now add chopped curry leaves, ginger-garlic paste, salt, red chilli powder, cumin seeds and ajowan.
- Drain the water from the chana dal and add it to the rice flour.
- Add 1 tablespoon oil to the rice flour and mix everything well.
- Warm some water for mixing the rice flour into a dough.
- Once the water is warm enough pour little by little water and make a non-sticky dough without kneading.
- Taste the dough and check the seasoning and add if you require any.
- Cover it using a cloth and keep it covered until you finish the entire dough.
How to make Chekkalu | Chekkalu Recipe:
- Roll the dough and divide it into small dough balls and keep them aside.
- Now spread a cloth on the table under the fan or where air can pass.
- Keep the chekkalu making Machine ready with a plain polythene Cover which is approx 14 to 15 inches long and around 7 to 8 inches wide.
- Keep some oil next to the chekkalu making machine, and you are ready to go.
- Apply oil on one side of the polythene cover using your hand.
- Now keep the dough ball in the centre of the machine and flatten the dough ball with your fingers, cover it with the other end of the polythene and press with the machine.
- Press it gently do not press it too hard chekkalu will become too thin and it will break once you take them into your hands.
- Check the pressed one and make a hole in the centre using your index finger and gently take it off the polythene cover and place it on the cloth and let it dry under the fan.
- Using the same method make all the Chekkalu and let them dry for a few mins.
- Meanwhile, Pour oil in the Kadai for deep frying the chekkalu on the medium flame.
- once the oil is hot enough pick the chekkalu from the cloth and start frying them.
- Gently press the chekkalu deep into the oil and flip them and continue to fry them.
- Once they turn in golden colour remove chekkalu into a colander and let it drain all the excess oil.
- Once done Store them in a box or a container underlined with paper so that oil will be absorbed by the paper.
- Serve chekkalu plain or as a side with the rice and curry. I like them to eat with some chicken curry or dal that’s my favourite.
- They can be had as breakfast as well when you are busy.
- Do not press the chekkalu thick as they will turn soft and rubbery after cooling down.
- Make sure you dry them a bit after pressing, which helps in consuming less oil while frying.
- Make sure you heat the oil on a medium flame for frying chekkalu. Or if the flame is high they will burn soon and if the flame if low they will take too much time to fry and turn soft.
- Make sure you check the oil heat each and every single time before frying chekkalu.
Calories 54 k cal | Carbohydrates 10 g | Fat 1 g | Cholesterol 2 mg | Sodium 102 mg | Potassium 16 mg | Vitamin A 65 IU |Vitamin C 6 mg | Calcium 3 mg | Iron 1 mg.
Let me know in comments If you have tried it at Your home ?
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