Authentic South Indian Pappu Chekkalu Recipe: Crispy Rice Crackers with a Twist

Ingredients

2 cups Rice flour
1/2 cup Moong dal
1/2 cup Chana dal
1/2 cup Peanuts
2 tablespoons Sesame seeds
1/4 teaspoon Asafoetida (Hing)
2 tablespoons Red chili powder
15-20 Curry leaves
Salt to taste
Water as needed
Oil for deep frying

Steps and instructions

Wash and soak moong dal and chana dal in water for at least 30 minutes.
After soaking, strain the water completely and keep them aside.
In a mixing bowl, add rice flour, soaked and strained moong dal, chana dal, peanuts, sesame seeds, asafoetida, red chili powder, curry leaves and salt.
Mix all these ingredients well. Then, gradually add water and knead into a tight dough.
Divide the dough into small portions and take one portion of the dough and place it on a greased plastic sheet.
Pat it and flatten it with your fingers to give it a round shape with a thickness of about ¼ inch.
Heat oil in a deep frying pan. Once the oil is hot, drop these round patties in it and deep fry on medium flame until they turn golden brown on both sides.
Drain them on an absorbent paper to remove excess oil.
Let them cool completely before storing in an airtight container.

Tools for making

Mixing Bowl - A bowl to mix all the ingredients together.
Plastic Sheet or Greased Surface - To flatten the dough and shape the patties.
Deep Frying Pan - For frying the chekkalu until they turn golden brown.
Absorbent Paper - To drain excess oil from the fried chekkalu.
Airtight Container - For storing the cooled chekkalu and keeping them fresh.

Recipe variations

Instead of rice flour, you can try using wheat flour or a combination of rice and wheat flour.
Add chopped onions, green chilies, or grated ginger to the dough for added flavor.
Include finely chopped vegetables like carrots, capsicum, or spinach to make it more nutritious.
For a spicy twist, you can add crushed black pepper or cumin seeds to the dough.
Replace moong dal and chana dal with urad dal or split yellow lentils (toor dal).
To make it gluten-free, use gluten-free flour like chickpea flour or millet flour instead of rice flour.
For a crispy texture, you can add a tablespoon of rice flour or semolina (sooji) to the dough.
If you prefer a non-vegetarian option, you can add finely minced cooked chicken or shrimp to the dough.
Experiment with different spices and herbs like turmeric powder, garam masala, or dried fenugreek leaves (kasuri methi) to create unique flavors.

Recipe overview

Pappu Chekkalu is a traditional South Indian snack that combines the flavors of various dals (lentils) and spices. This crispy and crunchy dish is perfect for a quick snack or to serve during festive occasions. The recipe involves blending rice flour with soaked lentils, peanuts, sesame seeds, and flavorful spices to create a dough, which is then shaped into small patties and deep-fried until golden brown. The result is a delightful snack that is both savory and slightly spicy. The recipe is simple and quick to prepare, but offers a complex and satisfying flavor profile that will appeal to all palates. Enjoy making Pappu Chekkalu and sharing these tasty treats with your loved ones.

Common questions

Can I use store-bought rice flour instead of homemade?
Yes, you can use store-bought rice flour for this recipe.
Can I use any other dals instead of moong dal and chana dal?
For the authentic taste and texture of Pappu Chekkalu, it is recommended to use moong dal and chana dal. However, you can experiment with other dals if you prefer.
Can I skip adding peanuts?
Peanuts add a crunchy texture and enhance the flavor of Pappu Chekkalu. However, if you have an allergy or do not prefer peanuts, you can omit them.
Are there any alternatives to asafoetida (hing)?
If you don't have asafoetida, you can skip it or use a small amount of garlic powder as a substitute.
How long can I store Pappu Chekkalu?
When stored in an airtight container, Pappu Chekkalu can stay fresh and crispy for up to 2 weeks.
Can I bake Pappu Chekkalu instead of deep frying?
Traditionally, Pappu Chekkalu is deep-fried for the authentic taste and texture. Baking may alter the texture and taste, but you can try baking them at a moderate temperature if you prefer a healthier alternative.

Serving dishes and utensils

Mixing Bowl - A bowl to mix all the ingredients together.
Plastic Sheet - A greased plastic sheet to shape and flatten the dough.
Deep Frying Pan - A pan to deep fry the chekkalu.
Absorbent Paper - Paper towels or kitchen towels to drain excess oil from the chekkalu.
Airtight Container - A container to store the chekkalu and keep them fresh.

Origin stories

Pappu Chekkalu, also known as Thattai or Rice Crackers, is a traditional South Indian snack that is prominently made during festivals like Diwali and Sankranti. Originating from the Southern states of Tamil Nadu and Andhra Pradesh, these crispy delicacies are loved by everyone in the family, from the elders down to the youngest. The name 'Pappu Chekkalu' literally translates to 'Dal Rice', owing to the two main ingredients of the dish, lentils (dal) and rice flour. It is believed that Pappu Chekkalu was introduced to the royal courts by local cooks, who sought to create a snack that could be stored for days without spoiling, yet still packed a punch in terms of taste and texture. The tradition continues today, and Pappu Chekkalu remains a favorite snack in many South Indian households.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.