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Mandapu Chekkalu

MANDAPU CHEKKALU
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Mandapu Chekkalu Recipe, CHAWAL, How To Make Mandapu Chekkalu Recipe

THIS IS MY MOMS RECIPE WHICH SHE DOES REGULARLY .

This is my favorite recipe

Number of desserts and savories are made of rice flour, adding other spices to serve the guests and relative in the festival time. These delicious recipes would remain for about a week to ten days.

 

One particular common tasty dish is the Chekkalu or Rice cracker. Rice crackers can be made in a number of sizes and shapes. These chekkalu are called in different ways in different states of south India like Thattai, Nippattu... Read More..

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make MANDAPU CHEKKALU

(42 ratings)
0 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
MANDAPU CHEKKALU
Author : Vahchef
Main Ingredient : Rice
Servings : 4 persons
Published date : November 19, 2016


Ingredients used in MANDAPU CHEKKALU
• Rice flour - 2 cup.
• Onions chopped - 1 cup.
• Green chillies - 2 numbers.
• Home made butter - 2 tablespoons.
• Moong dal - 1/2 cup.
• Canola oil - 1 0.
• Curry leaves - 12 numbers.
• Cumin seeds - 1 tea spoon.
• Ajwine seeds - 1 pinch.
• Red chilli powder - 1 tea spoon.
• Salt - 1 tea spoon.
Method:

Take the rice flour add butter and mix it add the moong dal to it. soak the moong dal for 5 hours before adding it Add onions green chillies salt curryleaves cumin seeds red chilli powder carom seeds and salt mix it like a dough make like patties some what thick add the patties into the hot oil and deep fry until brown color remove it and take it in paper towel . and serve it hot or cold it would be even better after a day






Cooking with images Tandool, Akki





Articles


Number of desserts and savories are made of rice flour, adding other spices to serve the guests and relative in the festival time. These delicious recipes would remain for about a week to ten days.

 

One particular common tasty dish is the Chekkalu or Rice cracker. Rice crackers can be made in a number of sizes and shapes. These chekkalu are called in different ways in different states of south India like Thattai, Nippattu, Ribbon Murukku, Pappu Chekkalu and so on, however the primary ingredients stay the same. The majority of these are prepared throughout the Diwali, Krishna Jayanti and Sankranti celebrations.

 

These rice crackers are the cooking secrets and techniques which are carried on since years till nowadays. Chekkalu like the majority of first-time anxious chefs attempting to prepare traditional food. It is not simple and easy, particular food preparation does might need some expertise prior to being perfected. It's a fantastic snack be it festive season or not. They're usually made out of channa dal and rice flour and tastes fabulous.

 

These crispy chekkalu works well together with evening tea. They may also be used as munchies while you're watching tv and also as a snack in your child’s snack box.

 

There are numerous versions to make the Chekkalu. They're crunchy delicious appetizer best to be offered with hot tea or have while on a trip or entertaining guests. It is an all-time popular snack as well as a total yum. They are one of the extremely addictive snacks when barely anyone can give up eating. Do prepare and store them for your kids and friends for any ongoing festivals!

 

Preparation Method:

 

 Blend the rice flour and salt as the dry mixture. Grind ginger, curry leaves, green chilies in to a fine paste. Combine this paste with the rice flour together with Channa dal. Add butter to the mixture as a binding agent.

 

And then add little water and knead to make good dough. Avoid resting the dough for a longer period as it provides more color to them. Make little balls from it much like a dumpling. Have a plastic sheet rest the dumpling upon it, cover it with the other side of the plastic sheet and press it with the hand.

 

Keep in mind the dough kneaded is proper only when it form unequal sides when pressed on the sheet. Heat oil in a deep fry pan and fry the Chekkalu gradually. Cook it on medium fire. Cool fully prior to keeping in an airtight metallic container.



 

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