Name: Rice Flour Chekkalu Recipe, How to Make Rice Flour Chekkalu Appalu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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.

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Rice Flour Chekkalu or Appalu is one of the famous Andhra snack. They are crispy and golden in 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. You may also like to check my other recipes crispy rice flour rings and murukku recipes.

Contents

Here are some tips to help you make the perfect Chekkalu:

Use good quality rice flour: The texture of the appalu depends on the quality of the rice flour. Use fresh and good quality rice flour to get a crispy and crunchy texture.
Add the right amount of water: The dough should be smooth and pliable, but not too wet or too dry. Add water gradually and knead the dough well to get the right consistency.
Rest the dough: Allow the dough to rest for at least 20-30 minutes before making the appalu. This will help the dough to become more pliable and easier to work with.
Use a round shaped press: Use a metal glass or a murukku maker to shape the Chekkalu. This will help you to get even sized and shaped Chekkalu.
Fry in hot oil: Heat the oil on medium-high flame and then reduce the flame to low when you start frying the Chekkalu. This will help to cook the Chekkalu evenly and get a crispy texture.
Drain excess oil: After frying the Chekkalu, remove them from the oil and drain the excess oil on a paper towel. This will help to remove the excess oil and make them crispy and crunchy.
Store in an airtight container: Once the Chekkalu are completely cooled, store them in an airtight container. This will help to retain their freshness and crispiness for a longer period of time.

By following these tips, you can make delicious and crispy Chekkalu at home.

Rice Flour Chekkalu Recipe, How to Make Rice Flour Chekkalu Appalu

Rice Flour Chekkalu or Appalu is one of the famous Andhra snack.

Course Snack

Cuisine Andhra, Indian

Keyword Rice Flour Chekkalu Recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 1 Medium Container

Calories 480 kcal

Author Uppada Lakshmi

Ingredients

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.

Instructions

How to Make Rice Flour Chekkalu or Appalu:

Sieve rice flour and transfer to a bowl.
Add chana dal, tymol seeds, curry leaves, soaked chana dal, groundnuts, coriander leaves, turmeric powder and red chilly powder.
Mix all ingredients and add small piece of butter to get soft dough.
Add required amount of water and mix well to get soft dough.
Beat dough so that flour absorbs water and becomes soft. Keep aside.
Take polythene paper and put small lump of dough on it, press hard with your hand so that dough gets spread out like a chapati.
Heat oil in a wide pan and drop them gently.
Deep fry till they turn golden brown color.

Tip: once they are fried they float over oil, also remove excess oil while removing from oil.

Rice Flour Chekkalu or Appalu gets crispy when cooled.
We can store them for a month when stored in an airtight container.

Recipe Video

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.

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.

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.

Cut Rice Flour Chekkalu into round shape.

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.