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Palak Chekkalu

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Palak Chekkalu Recipe, Palak, How To Make Palak Chekkalu Recipe

Palak chekkalu is a famous south indian snack item which goes perfect with tea and coffee.

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

Bachchali koora, Pasalai keerai, Palang sag

How to make PALAK CHEKKALU

(89 ratings)
6 reviews so far
Prep time
6 mins
Cook time
20 mins
Total time
26 mins
PALAK CHEKKALU
Author : Vahchef
Main Ingredient : Spinach
Servings : 6 persons
Published date : March 16, 2019


Ingredients used in PALAK CHEKKALU
• Rice flour - 1 cup.
• Green chilies - 2-3 numbers.
• Ginger - 2 piece.
• Cumin seeds - 1 tea spoon.
• Salt - to taste.
• Sesame seeds - 1 tea spoon.
• Peanuts(roasted and crushed) - half cup.
• Butter - 1 tablespoon.
• Spinach - 3 bunch.
• Oil - as required.
• Water - as required.
Method:
  • Take rice flour in a bowl then prepare a masala paste with green chilies, ginger, cumin seeds and salt in a blender.
  • Now add sesame seeds, peanuts, butter, masala paste, spinach, and hot water in the bowl to make a dough.
  • Now make small dumplings and make small vada’s on a plastic sheet with little oil on it and press with your fingers.
  • Don’t bother if it cracks and make a hole in between.
  • Deep fry these in hot oil and take out on a tissue paper when it becomes golden brown.





Cooking with images Palak,





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.



 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Sun Dec 21 2014

Reply 0 - Replies
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sajjith77 Posted on Sun Dec 21 2014

Ur cooking is amazing?

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mcglk Posted on Mon Jan 12 2015

I would love to know who the dweeb is who goes through all these videos giving a downvote, just for the mockery. Pathetic.?

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Shanthi Reddy Posted on Sun Mar 01 2015

hi iam santhi.gud and healthy recipe.how many days it will store.plz sne me reply?

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Rayyan Akthar Posted on Sat Apr 18 2015

nenu try cheshanu but methaga unde yenduku ala???

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airyfairycelt Posted on Wed Jun 17 2015

Lovely.I just live these different ways of finishing off my daily salad.I do tend to flatten and griddle as I not fond of frying but it her wise I would not change a thing.?

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