Chekkalu
Crisp, savory rice flour crackers from Andhra kitchens, speckled with chana dal, peanuts, curry leaves, and green chili. These little discs fry up beautifully crunchy and make a wonderful tea-time snack.
For 8 servings
- prep · ~30 min
Soak the chana dal.
Rinse the chana dal, soak it in water for 30 minutes, then drain well before using.
TIPDrain the dal well so the dough stays firm and the chekkalu fry crisp. - mix · ~7 min
Make the dough.
1.Add rice flour, soaked chana dal, crushed peanuts, green chili, curry leaves, cumin seeds, sesame seeds, red chili powder, asafoetida, and salt to a wide bowl.2.Rub in the softened butter until the flour feels slightly crumbly.3.Pour in water little by little and mix into a firm, smooth dough.TIPDo not make the dough soft. A firm dough helps the discs hold shape and stay crunchy. - prep · ~10 min
Shape the chekkalu.
1.Divide the dough into 8 equal portions.2.Grease your palm lightly with a drop of oil.3.Flatten each portion into a thin small disc, about 2 to 3 inches wide.4.Keep the discs on a plate and cover loosely so they do not dry out.TIPPat them evenly and keep them slightly thin so they cook through without staying hard in the center. - fry · ~15 min
Fry the chekkalu.
1.Heat oil in a deep kadai over medium heat.2.Slide in 2 to 3 discs at a time without crowding the pan.3.Fry until golden and crisp on both sides, turning gently as needed.4.Lift them out and let excess oil drain.TIPKeep the oil at medium heat. If it is too hot, the outside browns before the inside turns crisp. - rest · ~15 min
Cool the chekkalu completely.
Let the fried chekkalu cool fully before serving or storing so they stay crisp.
- serve
Serve or store in an airtight container.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked chana dal very well; extra moisture makes the dough sticky and the chekkalu less crisp.
- 2Rub the butter evenly into the rice flour before adding water so the crackers fry up short and crunchy.
- 3Pat each disc to an even thickness, especially at the center, so it does not stay hard after frying.
- 4If the dough cracks while shaping, wet your fingers lightly instead of adding too much extra water to the bowl.
- 5Fry on medium heat only; too hot and they brown fast while the rice flour center stays undercooked.
- 6Cool completely on a plate or rack before storing, otherwise trapped steam will soften the chekkalu.
- 7Store in an airtight steel dabba or jar and avoid adding warm batches on top of cooled ones.
Adapt it for your goals.
Low-spice
Reduce green chili and skip the red chili powder for a milder tea-time snack that still keeps the cumin, sesame, and curry leaf flavor.
veganVegan
Replace butter with hot oil to bind the dough and keep the same crisp texture without dairy.
no peanutNo-peanut
Omit the crushed peanuts for an allergy-friendly version; add a little extra sesame for nuttiness and crunch.
extra crunchyExtra-crunchy
Pat the discs slightly thinner and fry a touch longer on medium heat for a lighter, more brittle cracker-style chekkalu.
Why this is on our healthy list.
Legume and Nut Texture
Chana dal and peanuts add plant-based protein and make this snack more satisfying than plain rice flour crackers.
Seeds and Spice Benefits
Sesame, cumin, curry leaves, and asafoetida contribute aroma and small amounts of beneficial plant compounds.
Gluten-Free Base
Made with rice flour instead of wheat, this recipe suits people looking for a traditional gluten-free savory snack.
Frequently asked questions
They were likely fried on heat that was too high or stored before cooling fully. Fry on medium and cool completely before sealing in a container.
