Pappu Chekkalu
Crisp, savory rice flour discs dotted with chana dal, peanuts, curry leaves, and green chili. This Andhra snack has a hearty crunch and a simple homemade flavor that makes it hard to stop at just one.
For 12 servings
- prep · ~30 min
Soak the chana dal.
Wash the chana dal and soak it in water for 30 minutes. Drain it well before using so the dough stays firm.
TIPDrain the dal thoroughly; extra water can make the discs crack or absorb more oil. - mix · ~15 min
Make the chekkalu dough.
1.Add rice flour, soaked chana dal, crushed peanuts, green chili, curry leaves, cumin seeds, asafoetida, red chili powder, and salt to a wide bowl.2.Rub in the softened butter until the flour feels lightly sandy.3.Add water little by little and mix into a firm but pliable dough.4.Cover and let the dough sit for 10 minutes. - rest · ~10 min
Rest the dough for 10 minutes.
- prep · ~12 min
Shape the chekkalu.
1.Divide the dough into 12 equal portions.2.Grease your palms lightly with a drop of oil.3.Flatten each portion into a thin small disc on a piece of clean plastic sheet or parchment.4.Make a small hole in the center of each disc so they cook evenly.TIPKeep the discs thin and even; thick chekkalu stay hard in the center instead of turning crisp. - fry · ~20 min
Fry the pappu chekkalu.
1.Heat oil in a deep pan over medium heat until moderately hot.2.Slide in 2 to 3 discs at a time without overcrowding the pan.3.Fry on medium heat, turning once or twice, until golden and crisp on both sides.4.Lift them out and drain well before frying the next batch.TIPUse medium heat throughout; very hot oil browns the outside too fast while the inside stays undercooked. - serve
Cool slightly and serve.
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 completely before mixing, or the dough will turn sticky and the chekkalu may drink more oil.
- 2Rub the butter into the rice flour well until sandy; this helps the discs fry up crisp instead of dense.
- 3If the dough cracks while shaping, wet your fingertips lightly and press it back together rather than adding too much extra water.
- 4Flatten each disc thin and evenly, especially around the edges, so the center crisps at the same rate.
- 5The small hole in the center is important; it helps heat reach the middle and prevents a hard, undercooked core.
- 6Fry on steady medium heat and wait for the bubbling to reduce before removing, which signals the inside has dried properly.
- 7Cool the chekkalu fully before storing, or trapped steam will soften their crunch.
Adapt it for your goals.
Spicier
Increase the green chili and red chili powder for a hotter, more robust tea-time snack with stronger Andhra heat.
veganVegan
Replace the butter with hot oil or vegan butter to keep the same crisp texture without dairy.
garlicGarlic
Add a little finely minced garlic to the dough for a deeper savory flavor that pairs especially well with peanuts and curry leaves.
sesameSesame
Mix in a spoonful of sesame seeds for extra nuttiness and a more layered crunch.
Why this is on our healthy list.
Legume and Nut Protein
Chana dal and peanuts add plant protein and make this rice-flour snack more satisfying than a plain starch-based cracker.
Aromatic Digestive Spices
Cumin, asafoetida, curry leaves, and chili bring flavor while contributing traditional digestive-friendly spice elements.
Gluten-Free Base
Since the dough is built on rice flour rather than wheat, this snack is naturally gluten-free if the asafoetida used is gluten-free.
Frequently asked questions
They are usually too thick, the dough may be too tight, or the oil is too hot and browning the outside before the center cooks through.
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