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A classic South Indian savory snack from Andhra Pradesh, Chekkalu are crispy, golden-brown rice flour discs. Infused with the earthy flavors of chana dal, peanuts, and fresh spices, these crackers are a quintessential tea-time treat and a festive favorite.
Soak Lentils & Nuts
Prepare Spice Paste & Aromatics
Combine Ingredients
Make the Dough
A classic South Indian savory snack from Andhra Pradesh, Chekkalu are crispy, golden-brown rice flour discs. Infused with the earthy flavors of chana dal, peanuts, and fresh spices, these crackers are a quintessential tea-time treat and a festive favorite.
This andhra recipe takes 50 minutes to prepare and yields 6 servings. At 382.15 calories per serving with 7.78g of protein, it's a moderately challenging recipe perfect for snack.
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Shape the Chekkalu
Deep Fry the Chekkalu
Cool and Store
Add 2 tablespoons of white or black sesame seeds to the dough for a nutty flavor and extra crunch.
Replace chana dal with split yellow moong dal for a lighter texture. The soaking time will be shorter, around 30 minutes.
For a spicier version, increase the number of green chilies or add 1 teaspoon of red chili powder to the dough.
Add 2 tablespoons of finely chopped fresh dill leaves (suva/sabbasige) for a unique aromatic twist popular in some regions.
Made from rice flour, Chekkalu is naturally gluten-free, making it a suitable snack for individuals with celiac disease or gluten sensitivity.
The inclusion of chana dal and peanuts provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Rice flour is a rich source of carbohydrates, providing a quick and sustained release of energy, making this an ideal snack to beat midday slumps.
Ingredients like ginger, cumin seeds, and asafoetida (hing) are well-known in Ayurveda for their digestive properties, helping to prevent bloating and improve gut health.
This usually happens if the dough is too soft, the chekkalu are pressed too thick, or they were not fried long enough on medium heat. Also, ensure they are cooled completely on a wire rack before storing.
While traditionally fried, you can try baking them. Preheat your oven to 180°C (350°F), place the pressed discs on a baking sheet, brush lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp. The texture will be different, more like a cracker.
This can happen if there is not enough moisture in the dough, or if the amount of butter/fat is too high. Ensure your dough is kneaded well to a smooth, pliable consistency.
When cooled completely and stored in a clean, airtight container, chekkalu stay fresh and crispy for up to two weeks at room temperature.
Chekkalu is a deep-fried snack, so it should be consumed in moderation. However, it is made with gluten-free rice flour and contains protein from dal and peanuts, making it a more wholesome choice compared to many commercially packaged snacks.
One serving of 4 chekkalu contains approximately 210-240 calories, primarily from carbohydrates and fats from the deep-frying oil.
This recipe goes great with these complete meals
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Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
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A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
