Chekkalu are a great tea time,travel snack.They are very crispy crunchy bit of spicy.There are variations in preparing chekkalu.Adding onion is one of the variation.These are good for 3-4 days.
Ingredients
Rice flour - 1cup
Onion -1small
Green chilies - 4-5
Moong dal (soaked moond dal)- 2tsp
Cumin seeds - 1tsp
Asafoetida/Hing/inguva - 1/4tsp
Salt
Water
Oil for deep frying
Procedure
1. Take a mixing bowl add rice flour,salt,finely chopped onion,green chiles,cumin seeds,hing,soaked moong dal.
2. Add warm water and make a dough.check for salt before deep frying.
3. Heat a heavy bottom vessel with enough oil for deep frying.Take a small lemon sized ball of the dough.Place the ball on the oiled plastic sheet and press down using your fingers and shape into 2" circle.
4. Once the oil is hot,slowly peel the chekkalu and drop into oil.Reduce flame to medium and fry the chekkalu to light brown colour.
5. When the chekkalu change to brown colour.Drain the oil and place them on paper.
6.Cool it completely and then store in a container.
Ingredients
Rice flour - 1cup
Onion -1small
Green chilies - 4-5
Moong dal (soaked moond dal)- 2tsp
Cumin seeds - 1tsp
Asafoetida/Hing/inguva - 1/4tsp
Salt
Water
Oil for deep frying
Procedure
1. Take a mixing bowl add rice flour,salt,finely chopped onion,green chiles,cumin seeds,hing,soaked moong dal.
2. Add warm water and make a dough.check for salt before deep frying.
3. Heat a heavy bottom vessel with enough oil for deep frying.Take a small lemon sized ball of the dough.Place the ball on the oiled plastic sheet and press down using your fingers and shape into 2" circle.
4. Once the oil is hot,slowly peel the chekkalu and drop into oil.Reduce flame to medium and fry the chekkalu to light brown colour.
5. When the chekkalu change to brown colour.Drain the oil and place them on paper.
