Description
Crispy Chekkalu is a traditional South Indian savory snack made from rice flour, lentils, and aromatic spices. These crunchy, deep-fried discs are perfectly seasoned with curry leaves, sesame seeds, cumin, and ginger, creating a delightful snack that’s ideal for tea time or festive occasions. Easy to make at home, Chekkalu offers a satisfying crunch with a subtle spicy and nutty flavor, making it a new favorite snack to enjoy or share.
Ingredients
Scale
Main Ingredients
- 1 cup Rice Flour (opt for fine rice flour for best texture)
- 1/4 cup Chana Dal (or swap with urad dal or peanuts)
- 1/4 cup Moong Dal (use one type of dal if preferred)
- 6 leaves Curry Leaves (fresh leaves highly recommended)
- 2 tablespoons Sesame Seeds (adds a nutty flavor)
- 1 teaspoon Cumin Seeds (infuses warmth)
- 1 teaspoon Salt (adjust according to preference)
- 1 piece Green Chili (omit for milder flavor)
- 1 teaspoon Ginger Paste (fresh ginger is stronger)
- 1 tablespoon Butter (can replace with oil or ghee)
- Oil (for deep frying)
Instructions
- Soak Dals: Begin by thoroughly washing the chana dal and moong dal. Soak them in water for at least 30 minutes to soften them, which will help in cooking the dals evenly in the next steps.
- Boil Ingredients: In a pot, bring water to a boil and add butter, green chili, ginger paste, salt, sesame seeds, cumin seeds, and the soaked dals. Let this mixture come to a full boil to infuse all the flavors together.
- Add Rice Flour: Once boiling, remove the pot from heat. Immediately add the rice flour to the hot mixture and stir thoroughly to avoid lumps. Cover the pot and let it rest for 5 minutes, allowing the flour to absorb moisture and cook slightly.
- Form Dough: Transfer the mixture into a mixing bowl. Gradually add warm water and mix to form a semi-soft, smooth dough. Avoid kneading to keep the texture light. Divide the dough into 28 small equal-sized balls.
- Shape Chekkalu: Place each dough ball on greased parchment paper. Flatten it gently into a thin disk, ensuring it is not too thin to avoid tearing during frying.
- Heat Oil for Frying: Heat oil in a deep pan over medium-high heat. To test readiness, drop a small piece of dough into the oil – it should sizzle immediately and rise to the surface.
- Fry Chekkalu: Carefully slide the flattened dough disks into hot oil in batches. Fry them, turning occasionally, until they turn golden and crispy, about 5-7 minutes per batch.
- Drain and Cool: Remove the fried Chekkalu with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool completely before storing in an airtight container to retain crispiness.
Notes
- Use fine rice flour for the best texture; coarse flour can make the Chekkalu gritty.
- You can substitute chana dal and moong dal with other lentils like urad dal or even peanuts for a different flavor.
- Adjust green chili quantity or omit entirely for a milder snack.
- Ensure the oil is sufficiently hot before frying to prevent sogginess.
- Store cooled Chekkalu in an airtight container to maintain crispness for up to two weeks.
