Pappu Chekkalu is a rice cracker , which is crispy and crunchy , mildly spiced and with a flavour of curry leaves . This is a Andhra speciality .
We are now in the last week of the September Mega Marathon where we have been posting recipes under the theme Sweets and Snacks . The first week we posted different Sweets and week 2 and 3 I posted snacks all dry snacks / jar snacks / Diwali Snacks from my very own state Gujrat. The last week is one of the most interesting one , where we have been given a snack which we all will be posting on the same day . Everyone has a different perspective and way of presentation , recipe , so we shall be seeing the same snack in different avatars !
For the first day we have the famous Andhra snack Pappu Chekkalu . This is a snack that I really enjoy eating on my South trips . It’s a very crunchy rice cracker .
Before making this cracker , I watched a couple of videos , and I found the cracker very easy . So one fine evening I worked on it . It tasted awesome , but lacked the crunchiness that is required . I packed them in a airtight container and decided to click in the morning . I was pretty shocked when I opened the container , the crackers were soggy and seemed like a soft poori .
I wondered where I had gone wrong , so watched couple of more videos and finally made them . This time I wanted to be sure that I do not go wrong ! I realised that the dough had to be hard and very little water should be used to bind . The second important tip is that the fire has to be from low to medium .
I got ready made flour , but what I learnt from some friends was that we should make our own rice flour . Some of the recipes have peanuts while some didn’t . I added cumin and pepper to season along with ginger chilly and curry leaves .
This time the Chekkalu turned out nice and crisp . But at the same time I wish I should have made them slightly thinner , though these got over quite fast . So let’s get to the recipe .
1 cup rice flour
1tbsp channa daal , soaked for 1 hour .
1/2 tsp cumin seeds
1/2 tsp peppercorns
1 tbsp butter
3-4 curry leaves
1 green chilly
A small piece ginger
Oil to fry
Take rice flour in a mixing bowl .
Add a pinch of salt .
Add the soaked and drained chana daal .
Roughly pound the cumin and peppercorns and add to the flour.
Make a paste of curry leaves , green chillies and ginger . Add this to the flour .
Add butter and mix everything very well , till the butter is completely incorporated .
Using very little water , bind the dough .
Make sure the dough is stiff and hard .
Make balls out of the dough .
Place the oil to heat .
Using a plastic sheet place the dough ball and press it with fingers to make a disc .
The disc can be thin or even slightly thick .
Fry on moderate flame , let the colour not change .
Remove the cracker once you see the chana dal colour changes and is crisp .
Store after they have cooled down .
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Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
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Day 13 Bajri na Vada
Day 14 Methi Poori
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- 1 cup rice flour
- 1 tbsp channa daal soaked for 1 hour .
- Pinch salt
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- 1 tbsp butter
- 3-4 curry leaves
- 1 green chilly
- piece A smallginger
- Oil to fry
- Take rice flour in a mixing bowl .
- Add a pinch of salt .
- Add the soaked and drained chana daal .
- Roughly pound the cumin and peppercorns and add to the flour.
- Make a paste of curry leaves , green chillies and ginger . Add this to the flour .
- Add butter and mix everything very well , till the butter is completely incorporated .
- Using very little water , bind the dough .
- Make sure the dough is stiff and hard .
- Make balls out of the dough .
- Place the oil to heat .
- Using a plastic sheet place the dough ball and press it with fingers to make a disc .
- The disc can be thin or even slightly thick .
- Fry on moderate flame , let the colour not change .
- Remove the cracker once you see the chana dal colour changes and is crisp .
- Store after they have cooled down .