Chekkalu is a savory snack from Andhra. The basic Andhra Chekkalu has butter and just soaked Chana dal added apart from the spices. I already posted that recipe so please check that out.

Pappu Chekkalu is nuts added to Chekkalu. It’s very similar to nippattu from Rayalaseema in AP and Karnataka.

Made these pappu chekkalu as part of our sweets and snacks mega marathon week 4, day 1. This week, all participating bloggers are to make the same 8 dishes that are mandatory and these dishes are from different parts of India. Our recipes can be different.

Preparation Time: 10 minutes

Cook Time : 3-4 minutes per batch

Makes : 12 chekkalu


Rice flour : 1 cup (I used homemade, store bought can be used)

Chana dal : 2 tablespoons

Peanuts : 1 tablespoon (halved)

Sesame seeds: 1 tablespoon

Green chili: 1 chopped

Curry leaves: 1 sprig chopped finely

Ginger paste : 1 teaspoon

Red chili powder: 1/2 teaspoon

Salt to taste

Hot ghee : 1 tablespoon

Oil : for frying

Method :

Wash and soak Chana dal for 45 minutes.

Take a bowl and add all ingredients except oil.

Be careful handling hot ghee. Mix well and add water little bit at a time and make a dough. The dough should be hard in consistency.

Heat oil for frying, make small balls out of the dough.

Take a plastic sheet, grease it with oil. Take one ball at a time and press it into a a very thin round shaped chekka.

Gently drop them into the oil and fry them till chekkalu are golden brown on both sides.

Take them out and put them on a paper towel.

Serve once they are cold as they will turn crispy. Store the rest in an airtight container for up to 2 weeks.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

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