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Oats Dal Ubbu Chekkalu - Oats Dal Pappu Chekkalu

OATS DAL UBBU CHEKKALU - OATS DAL PAPPU CHEKKALU
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Oats Dal Ubbu Chekkalu - Oats Dal Pappu Chekkalu Recipe, How To Make Oats Dal Ubbu Chekkalu - Oats Dal Pappu Chekkalu Recipe

This is a crispy snack which is easy and healthy, it’s is a Andhra 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

How to make OATS DAL UBBU CHEKKALU - OATS DAL PAPPU CHEKKALU

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Prep time
mins
Cook time
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OATS DAL UBBU CHEKKALU - OATS DAL PAPPU CHEKKALU
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in OATS DAL UBBU CHEKKALU - OATS DAL PAPPU CHEKKALU
• Rice(boiled) - 250 grams.
• Ots - 125 grams.
• Bengal gram - 1 tablespoons.
• Black gram - 1 tablespoons.
• Red gram - 1 tablespoons.
• Green gram - 1 tablespoons.
• Red chillies - 10 numbers.
• Sour curd - 1 cup.
• Asafoetida - 1 pinch.
• Salt - 0 to taste.
• Oil - 2 cup.
Method:

1.First boil rice soak in a sour curd and oats also in normal water for some time. 2.After 2-3 hours blend rice into smooth paste. 3. Take bengal gram, black gram, red gram, green gram add green chillies in another bowl and soak them. 4. Grind Bengal gram, black gram, red gram, green gram, raw rice, green chillies, asafoetida, rice paste, soaked oats, soaked buttermilk to make thick batter. 5.Later take the batter and make small balls then press them on plastic cover. 6. Heat oil in a pan saute it till they turn to become golden brown color. 7.Now they are ready to serve.






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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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