Pappu (Uppu) Chekkalu

Oct 22, 2009

This is a traditional and delicious snack. I prepared these during Deepavali along with the Payasam. These are very simple and easy to prepare.

Ingredients:

• 4 cups Rice Flour
• ¼ cup Butter, softened
• 1 tsp Cumin Seeds
• ¼ cup Bengal Gram (Pachi Senagapappu, Chana Daal)
• A small piece of Ginger
• 6-7 Green Chilies (adjust according to taste)
• Some Curry leaves
• Salt
• Oil to deep fry

Preparation:

Wash and soak chana dal in water for 30-60 minutes until it becomes soft.

Grind ginger and green chilies together into a paste. Keep aside.

Mix together rice flour + butter + cumin seeds + curry leaves + ginger-green chili paste + soaked dal + salt into a thick paste/dough using a little water as required.

Heat the oil in a deep-bottomed pan. Take small lumps of the rice flour dough and flatten into thin circles. You can use your hand or a plastic sheet for doing this. I used Ziploc cover for this purpose.

Carefully drop these circles into the hot oil and deep fry until they turn golden brown in color. Then remove from the oil and place on a paper towel to remove excess oil. Repeat the same process with rest of the dough.

Enjoy these yummy pappu chekkalu any time.

This is my contribution for “Diwali Dhamaka”, hosted by Purva.