Every thing about CHEKKALU RICE CRACKER | Vahrehvah :
We in India have the pleasure enjoying different types of colourful festivals and varied types of special and traditional delicacies prepared during these festivals. Few such important festivals are the Sankranti (Pongal), Dusshera, Diwali, and many more. Olden days, our grandmothers would prepare variety of sweetsand savories made of rice flour (also commonly known as pindi vantalu) adding other spices to serve the guests and relative during the festival season.
These savory dishes would stay for at least about a week to ten days. One such popular savory dish is the Chekkalu or Ricecracker. Rice crackers can be made in a variety of shapes and sizes and called as Thattai, Nippattu, Ribbon Murukku, PappuChekkalu etc. Most of these are prepared during the Diwali, Krishna Jayanthi and Sankranti festivals.
These rice crackers are the culinary secrets that are carried on since ages till today. To prepare these traditional rice crackers normally ones need to have the experience in doing it perfectly. But its practice that one makes perfect.Be it Chekkalu ( in telugu) or Thattai(in Tamil), they are great snacks whether its festive season or not. They are usually made with channa dal and rice flour and tastes really good.
Take a bowl add rice flour and salt. Mix the dry mixture. In a blender put ginger, curry leaves, green chillies and grind to a fine paste. Add this paste to the rice flour along with Channa daland mix well. Add butter to the mixture and mix well as it will work as a binding agent.
At this point add few drops of water and knead to form nice dough. Divide the dough in equal parts.
Make small balls out of it similar to a dumpling. Take a plastic sheet rest the dumpling on it, cover it with the other side of the plastic sheet and press it with your palm. Remember the dough kneaded is appropriate only when it form uneven edges when pressed on the sheet. Repeat the procedure for all dumplings. Heat oil in a deep frying pan and fry the Chekkaluslowly.
Allow to cook on medium flame. Serve once they are ready. Do not add excess water in the dough. Avoid resting the dough for a longer time as it will bring more color to them. Fry them at a medium temperature to achieve the golden color and crispness. It is also best if you fry them in batches. Cool completely before storing in an air tight metallic container.
There are many variations to prepare the Chekkalu. They are really crunchy yummy snacks good to be served with hot teaor carry while traveling or entertaining guests. It’s an all time favorite snack and a total yum. They are one of those highly addictive snacks when hardly anybody can stop eating. Do prepare and store them for your kids and friends for the ongoing festivals!
Summary: recipe by Tamrapalli --All- time favourite & ready-to-eat cracker
Butter/Oil/Dalda - 1-tbsp
Chana Dal(soaked) - 1/4 - cup
Curry leaves -0 -few
Ginger - 1/2 - tsp
Green chillies - 0 - few
Oil - to fry
Rice Flour - 1 - cup
Salt - to taste
Water - few - drops
Take a bowl add rice flour & salt.Mix the dry mixture.
In a blender put ginger,curry leaves & green chillies & grind it to a fine paste .Add this paste to the flour along with chana dal.Mix well.
Add butter to the mixture and mix well as it will work as a binding agent.At this point add FEW drops of water.Knead the dough.
Divide the dough in equal parts as desired.Make small balls out of it similar to a dumpling.Take a plastic sheet rest the dumpling on it ,cover it with the other side of the plasticsheet & press it with your palm. [Note:-The dough kneaded is appropriate only when it forms uneven edges when pressed on the sheet.
Repeat the same procedure for all dumplings.
Heat oil in a deep frying pan.Ensure that oil has reached its correct temperature & then add chekkalu slowly.Allow it to cook on medium flame .