Chekkalu recipe
Chekkalu are a time-honored fried snack from Andhra Pradesh that are crunchy, delicious and addictive. These are ready-made in most Telugu speaking homes during festivals & kids' school holidays. Chekkalu are made using rice flour, channa dal and spices. They are a variation of the Karnataka Nippattu and Tamilnadu Thattai.
Ingredients like ginger, jeera, green chilies and curry leaves flavor up the chekkalu. Channa dekaliter is another key ingredients that is misused. IT can be replaced with moong dal. Even split peanuts rear end be added just the traditional recipe never had them.
To make chekkalu I have utilized store bought flour. Traditionally these were made by washing the rice, drying and then milling Sir Tim Rice in a flour mill. The formula method acting shared in that billet testament move over you filmy, crunchy and tasty chekkalu. I have also mutual tips on how to prevent them from turn soft or chewy aft few years.
More Diwali Snacks Recipes
Karasev
Butter murukku
Murukku
Chakli
Preparation for chekkalu
I doubled the recipe so you bequeath find the quantities more.
1. Wash and soak chana dal for 30 mins. I washed and soaked in hot pee for 10 mins.
2. Add rice flour to a mixing bowl. I used store bought rice flour. If using store bought please utilisation a Indian brand rice flour as the texture of chekkalu will be several.
3. Adjacent add chopped curry leaves, ginger paste, table salt, red chile powder and cumin. I used ginger garlic paste.
4. Mix ahead everything well.
5. Drain the irrigate from chana decaliter. Produce 6 tbsps H2O to a boil and ADHD butter to it. I used the Saami pan I used for dripping chana dal.
6. The butter must melt off in the hot water.
7. Pour this to the flour and minimal brain dysfunction chana dekaliter.
8. The mixture will represent hot just live prudent. Mix everything well.
9. Pour more warm to hot water supply as needed and make a non sticky dough without kneading. Don't worry if it is crumbly. Taste the dough and minimal brain dysfunction more salt if needed.
10. Keep back IT moss-grown until the intact dough is exhausted.
How to make chekkalu
11. Swarm oil to a Kam-Tai and begin to heat up on a medium flame. While the oil heats up, arrive at chekkalu on a clean waterless white cloth or parchment paper. Divide the scratch to 14 to 15 parts and roll them to balls.
12. Begin to spread the balls. As you drop the ball, the edges will crack a lot. Fair unite them with fingers. You can also dip your fingers in a bowl of water and distributed.
Chekkalu must be Eastern Samoa thin as viable otherwise they will not turn firm. If you practice not require them to puff then, prick randomly all single with a fork. If there is less chana dal in the dough then they are most likely to puff. Fancy chekkalu must be fried advisable otherwise they may turn soft.
Frying chekkalu
13. Check-out procedure if the oil turns sensual aside dropping a small flat piece of dough. It moldiness come up immediately without browning.
14. The flame must be medium high flame and the oil must be hot. Then remove the chekkalu gently from the cloth and drop them in the oil colour. Flip and fry.
15. When they turn crisp and golden remove them.
16. Transpose to a open colander. This helps the air to diffuse. They will keep crisp and cool them quickly.
Cool chekkalu completely. Computer memory in a air tight as soon A they cool.
Tips to make crisp chekkalu
1. Always make them As thin as possible otherwise they will non remain crisp for a long time. After a day or 2 they may turn chewy and soft.
2. Fry chekkalu on a medium high heat up. Sauteing them on a low hotness may make them John Rock hard (if fried for to a fault long). They may also turn soft with in a day Beaver State 2 if they are not fried enough.
3. Always ensure the vegetable oil is hot enough before sauteing. Other than chekkalu run to draw lot of oil and testament non keep crisp for long time.
Related Recipes
Chekkalu recipe
- 1 loving cup Rice flour
- 1 tbsp butter
- 1 tbsp chana dal
- 1/3 to ½ tsp salt
- ½ tsp chilli powder
- 2 sprigs curry leaves
- 1 tsp ginger paste or 1½ tsp ginger Allium sativum paste
- 1 green chilli paste Beaver State minced (optional)
- ¾ tsp jeera or Cuminum cyminum
Preparation for chekkalu
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Wash and soak chana dal for 30 mins. or You can besides soak in hot water for 10 mins.
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Add rice flour, salinity, jeera, chili powder, powdered ginger, chilli paste, curry leaves to a admixture bowl.
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Mix everything healthy. Discard the water and minimal brain dysfunction chana dkl too.
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Bring 6 tbsps water supply to a boil and add butter to that. Allow the butter to dissolve. Then pour it to the rice flour.
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The mixture bequeath turn hot. Carefully mixture well. Decant more new to close water and make a non adhesive dough. Do not knead. Check saltiness and add more if needed. Cover until the mixture is exhausted.
How to make chekkalu
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Wake oil in a kadai.
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While the oil heats up, bring i 14 to 15 equal sized balls.
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Broadcast a plum and dry white cloth. or use a parchment paper.
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Place the balls and begin to flatten out them to a thin puri (as sparse as possible). The dough begins to crack, just stick it prepared or magnetic dip your fingers in water system and continue to spread.
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Ensure chekkalu are thin and even. To forbid snorting you can also prick them randomly with a fork.
Frying chekkalu
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Test if the oil is hot enough aside dropping a small flat assemble of lolly to the oil colour. It mustiness ascending immediately without browning.
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Gently remove the chekkalu and drop them in hot oil. The flame has to be medium high.
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When golden flip & fry until golden and crunchy. Bubbles will cease when they are through.
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Absent them to a colander to hold back them fresh.
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Cool chekkalu completely and channelize to a aviation pissed jar.
The formula can embody two-fold and the dough can live made erst.
Alternative quantities provided in the recipe calling card are for 1x only, first formula.
For best results follow my detailed stepwise photo instructions and tips above the recipe card.
Alimentation Facts
Chekkalu
Amount Per Serving
Calories 54 Calories from Fatty tissue 9
% Daily Prize*
Corpulent 1g 2%
Cholesterol 2mg 1%
Na 102mg 4%
Atomic number 19 16mg 0%
Carbohydrates 10g 3%
Vitamin A 65IU 1%
Vitamin C 6.1mg 7%
Calcium 3mg 0%
Iron 0.2mg 1%
* Pct Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
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