Chekkalu ( in telugu) and thatti (in Tamil)is a great snack weather its festive season or not. They are usually made with channa dal but I tried them with moong dal and it tasted great too.
Ingredients
2 tbsp split yellow moong dal(soaked in water for 1/2 hour)
2 tsp green chilli paste
1 cup rice flour
1 tsp ginger-garlic paste(optional)
2 sprigs of roughly torn curry leaves
2 tsp butter
1 tsp cumin seeds
salt to taste
1 cup warm water
Preparation
In a pan bring a cup of water to boil. Turn off heat, add rice flour, salt, cumin, chillipaste, ginger-garlic paste, butter, curry leaves, soaked and drained moong dal and kned into soft dough. Cover wit lid and set aside for 10 minutes.
In a pan heat oil for deep frying. Take a small lemon sized ball of the dough, place it on an oiled plastic sheet or banana leaf and using your fingers shape it into a flat 2″ circle. Use a fork to make small dents all over the chekkalu so that they don’t puff up when deep frying.(I forgot to do some of them in hurry)
Gently take the flattened piece and deep fry in oil. On medium heat deep fry till golden colour.
Moong Dal chekkalu are ready to go with chai:)
I am sending these to CFK- Festive food-sweet and savory version hosted by Suma.
9 comments:
i make them with moong dal too..nice crispy treats indeed!!
hey came to know that my good friend vijayalakshmi is ur cousin.
Rice crackers looks super tempting and crispy..
Pappu chhekkalu,looks quite interesting and tempting along with moongdal
wow love them & they so crispy .....
They look crunchy and perfect. I think my mom uses chana dal instead. I've to try these for my little one.
tempting ones...
They have come out very well!!
Happy navrathri. Thattai looks crispy n perfect.
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