Pappu Chekkalu

Instructions

1. 1

   Prepare Dals and Aromatics

   • Rinse the chana dal and urad dal thoroughly. Soak them in separate bowls with enough water for at least 1 hour.
   • After soaking, drain all the water completely and set the dals aside.
   • Meanwhile, finely chop the green chilies and curry leaves, and grate the ginger. You can also make a coarse paste of ginger and green chilies if you prefer.
2. 2

   Mix the Dough

   • In a large mixing bowl, combine the rice flour, sesame seeds, asafoetida, and salt. Mix well.
   • Heat 2 tablespoons of oil until it's quite hot. Carefully pour this hot oil over the flour mixture. This step is crucial for making the chekkalu crispy.
   • Use a spoon to mix the hot oil into the flour. Once it cools slightly, use your fingertips to rub the oil into the flour until it resembles breadcrumbs.
   • Add the drained chana dal, urad dal, chopped curry leaves, and the ginger-chili mixture to the bowl. Mix everything together.
3. 3

   Knead and Rest the Dough

   • Gradually add warm water, a little at a time, and knead to form a smooth, pliable, and non-sticky dough.
   • The dough should be firm, similar to a chapati or puri dough. Avoid making it too soft, as it will absorb excess oil.
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
4. 4

   Shape the Chekkalu

   • After resting, knead the dough again for a minute. Divide it into small, equal-sized balls (about 1-inch in diameter).
   • Grease a plastic sheet, parchment paper, or a banana leaf with a few drops of oil.
   • Place a dough ball on the greased surface, cover it with the other half of the sheet, and gently press it with your fingers or the flat bottom of a small bowl to form a thin, round disc about 2-3 inches in diameter.
   • Ensure the discs are of uniform thickness for even frying. Repeat for all the dough balls.
5. 5

   Deep Fry to Perfection

   • Heat the remaining oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 shaped chekkalu into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a consistent medium-low heat for about 4-5 minutes, flipping them occasionally.
   • They are done when they turn a light golden brown and the sizzling sound of the oil subsides significantly. This indicates they are cooked through and crispy.
   • Use a slotted spoon to remove the chekkalu and place them on a wire rack or paper towels to drain excess oil.
6. 6

   Cool and Store

   • Allow the Pappu Chekkalu to cool down completely to room temperature. This is essential for them to retain their crispness.
   • Once cooled, store them in an airtight container. They will stay fresh and crispy for up to 2 weeks.