Chekallu or Rice crackers are snacks well known in south india.They are easy to prepare and all your family members will love them when you feed them as evening snack.Iam posting the basic recipe.It all depends on your family tastes that you can always add or remove any ingredients and spices.
INGREDIENTS:
Rice Flour-2Cups
Water-2cups
Ghee/butter-2tsp
Soaked & drained chana daal-1/4cup
Cumin Seeds-2-3tspn
Pudina/mint leaves finely chopped-1/2cup
Red chilli powder-2-3tsp(acc to taste)
Salt-acc to taste
Oil to deep fry
Turmeric-1/4tspn
PROCESS:
First take 2cups of water in a pan and bring it to boil.
Now add 2tspn ghee, salt, red chilli pwd and rice flour.Mix it well and cover then pan with a lid and let it sit for few minutes.Allow it to cool.
Once cool you can now add chana daal,mint leaves,cumin seeds and mix well.Test the dough for salt or red chilli pwder and add them if required.
Take a pan or kadai for deep frying and add enough oil.As the oil gets hot meanwhile take a plastic sheet and apply litlle oil to help spread the dough without sticking to the sheet.
Now you can start working with the dough by taking small lemon size balls of the dough and spread them ont he sheet with your fingers into round shape.
Make 6-8 at time and add to the pan as a batch and fry them till they turn golden.
When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.
TIP: An easy way to press chekalu on the sheet is take a sheet on the bottom on which you place the dough balls.Above which you place another plastic sheet and now press the balls using a round base of a bowl or a glass.
INGREDIENTS:
Rice Flour-2Cups
Water-2cups
Ghee/butter-2tsp
Soaked & drained chana daal-1/4cup
Cumin Seeds-2-3tspn
Pudina/mint leaves finely chopped-1/2cup
Red chilli powder-2-3tsp(acc to taste)
Salt-acc to taste
Oil to deep fry
Turmeric-1/4tspn
PROCESS:
First take 2cups of water in a pan and bring it to boil.
Now add 2tspn ghee, salt, red chilli pwd and rice flour.Mix it well and cover then pan with a lid and let it sit for few minutes.Allow it to cool.
Once cool you can now add chana daal,mint leaves,cumin seeds and mix well.Test the dough for salt or red chilli pwder and add them if required.
Take a pan or kadai for deep frying and add enough oil.As the oil gets hot meanwhile take a plastic sheet and apply litlle oil to help spread the dough without sticking to the sheet.
Now you can start working with the dough by taking small lemon size balls of the dough and spread them ont he sheet with your fingers into round shape.
Make 6-8 at time and add to the pan as a batch and fry them till they turn golden.
When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.
TIP: An easy way to press chekalu on the sheet is take a sheet on the bottom on which you place the dough balls.Above which you place another plastic sheet and now press the balls using a round base of a bowl or a glass.
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