Chekkalu

Instructions

1. 1

   Soak Lentils & Nuts

   • In a small bowl, rinse and soak the chana dal and raw peanuts in warm water for at least 1 hour.
   • After soaking, drain the water completely using a colander and set aside. Ensure they are well-drained.
2. 2

   Prepare Spice Paste & Aromatics

   • In a small grinder or mortar and pestle, combine the green chilies and ginger.
   • Grind to a coarse paste without adding any water. Finely chop the curry leaves and set aside.
3. 3

   Combine Ingredients

   • In a large mixing bowl, add the rice flour, salt, cumin seeds, and hing. Whisk them together.
   • To the dry mixture, add the drained chana dal, peanuts, the chili-ginger paste, and the finely chopped curry leaves. Mix everything well to distribute the ingredients evenly.
4. 4

   Make the Dough

   • Add the softened butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually pour in hot water, a little at a time. Initially, mix with a spoon as the water will be hot. Once it's cool enough to handle, knead into a firm, smooth, and pliable dough that is not sticky.
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
5. 5

   Shape the Chekkalu

   • After resting, knead the dough once more. Divide it into 24 equal-sized portions and roll them into smooth balls.
   • Lightly grease a piece of parchment paper or a plastic sheet. Place a dough ball on it, cover with another greased sheet, and gently press with your fingers or the bottom of a flat bowl to form a thin disc about 2-3 inches in diameter.
6. 6

   Deep Fry the Chekkalu

   • Heat oil in a deep pan or kadai over a medium flame. The oil should be hot but not smoking (around 175°C / 350°F).
   • Carefully slide 3-4 pressed chekkalu into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, flipping them occasionally, until they turn a light golden brown and the vigorous sizzling subsides. This indicates they are cooked through and crisp.
7. 7

   Cool and Store

   • Using a slotted spoon, remove the chekkalu from the oil and place them on a wire rack to drain excess oil and cool down.
   • Allow them to cool completely to room temperature; they will become crispier as they cool.
   • Store in an airtight container. They will stay fresh for up to two weeks.