Loading...
A classic Andhra savoury snack, these are delightfully crispy, deep-fried rice flour discs. Spiced with green chilies and studded with chana dal, they are the perfect crunchy treat for any time of day.
Prepare Dals and Aromatics
Mix the Dough
Knead and Rest the Dough
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
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.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
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.
A classic Andhra savoury snack, these are delightfully crispy, deep-fried rice flour discs. Spiced with green chilies and studded with chana dal, they are the perfect crunchy treat for any time of day.
This andhra recipe takes 105 minutes to prepare and yields 8 servings. At 219.64 calories per serving with 5.5g of protein, it's a moderately challenging recipe perfect for snack.
Shape the Chekkalu
Deep Fry to Perfection
Cool and Store
Add 2-3 tablespoons of coarsely crushed roasted peanuts or cashews to the dough for extra crunch and nutty flavor.
For a different flavor profile, add 1 teaspoon of cumin seeds (jeera) to the dough along with the sesame seeds.
If you prefer a reddish hue and a smoky heat, substitute the green chilies with 1-1.5 teaspoons of red chili powder.
For a healthier version, you can bake or air-fry the chekkalu. Brush them lightly with oil and bake at 180°C (350°F) for 15-20 minutes or air fry until golden and crisp. Note that the texture will be more like a cracker than the traditional fried version.
The inclusion of chana dal and urad dal provides a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rice flour is a primary source of complex carbohydrates, offering a quick and sustained energy boost, making it a great snack to combat midday slumps.
Ingredients like ginger and asafoetida (hing) are traditionally known for their digestive properties, helping to prevent bloating and improve gut health.
A serving of 5 Pappu Chekkalu contains approximately 240-260 calories. The exact number can vary based on the amount of oil absorbed during frying.
Pappu Chekkalu is a deep-fried snack, which makes it high in calories and fat. While it contains beneficial ingredients like protein-rich dals and digestive spices, it should be enjoyed in moderation as part of a balanced diet.
This usually happens for two reasons: either the dough was too hard and dry (not enough water was added), or they were fried for too long on a very low flame. Ensure your dough is pliable and fry on a consistent medium-low heat.
Soaking the dals is highly recommended. It softens them, ensuring they cook through during frying and provide a pleasant texture. Unsoaked dals will remain very hard and can be unpleasant to bite into.
When cooled completely and stored in a well-sealed, airtight container, Pappu Chekkalu can stay fresh and crispy for up to 2 weeks at room temperature.
The authentic recipe uses rice flour for its characteristic crispness. While you could experiment with adding a small amount of besan (gram flour) for flavor, using only other flours will significantly change the texture and taste of the final snack.