Rice Flour Chekkalu
Rice Flour Chekkalu or Appalu is one of the famous Andhra snack. They are crispy and golden color. Appalu is speckled with ground nuts and chana dal. They are hot favorites during the festive season of Sankranti and Dusshehra.
During my initial attempt to do circular disks using dough they were always breaking and had cracks, then I got to know that dough should be used immediately after mixing all ingredients. There are many variations of making this recipe. My version is soft and crisp and tastes great accompanied with tea.
Rice Flour – 3 cups
Soaked Channa dal – 1 cup
Tymol/ nuvvulu/ sesame seeds – 1 tbsp.
Groundnuts – 1 cup.
Curry Leaves (sliced) – 1 cup
Coriander leaves – 1 cup
Red chilly powder – 1/2 tbsp.
Turmeric powder – 1/4 tbsp.
Butter/Vanaspathi – a small block of a piece (50 gms.)
Water – 1 glass
Oil – to deep fry.
How to Make Rice Flour Chekkalu or Appalu:
- If you are using stock rice flour it is recommended to sieve it for any insects, but fresh flour is recommended.
- Mix rice flour, soaked chana dal, Tymol seeds and groundnuts.
Tip: Soak channa dal for at least 30 minutes.
- Add sliced curry leaves, coriander leaves, red chilly powder and turmeric powder.
Tip: We can even substitute red chilly powder with green chilly paste.
- Add a small cube of butter of 50 grams to make soft Appalu Recipe.
- Add little hot/cold water and mix to get the soft dough.
Tip: Beat the mixture flour hard. If you want it to be like soft you can even add a pinch of soda.
- Using a plastic polythene paper, make the flour into flat discs with your hands (make sure they come out with thin layer)
- Now we can slice them into our required shape. I have used glass to slice it.
- On other side heat oil in a vessel and to check the optimum heat of oil drop a small piece of dough. If it raises then we can start deep frying Rice Flour Chekkalu.
- Once the oil is hot, fry them until they turn golden brown.
- Rice flour chekkalu are ready, store them in an airtight container.