Andhra Pradesh - Pappu Chekkalu

Pappu Chekkalu are a traditional snack from Andhra. They are also know as Nippattu, Thattai or rice crackers in other parts of India. They are crunchy, spicy and delicious crackers which are made for festivals. They are also served with tea or coffee during tea time. Most of them add roasted peanuts, curry leaves and soaked chana dal to these pappu chekkalu, you can click here to see my  recipe. Today I will be showing another variation of pappu chekkalu. Today I will be adding soaked sago and udad dal along with curry leaves and other spices. These also taste great and have  shelf life of more than an month if stored in air tight container.

Today we are starting with 4th and final week of Mega Marathon 104 " Sweets and Snacks" .This week we will be following the  mandatory list which we all bloggers decides. So for next 8 days we will be featuring a classic dish from an Indian state with few variations. So for the day 1 or to be more precise Day 19 its going to be Pappu Chekkalu from Andhra Pradesh.


Ingredients:


Rice flour 1 cup
Sago 1 /2 tbsp
Udad dal 1 tbsp
Curry leaves 15
Green chili 4
Ginger  1 inch root
Pinch of Asafoetida / Hing
Salt to taste
Oil for deep frying


Preparation:


Wash and soak udad dal and sago separately for 2 hours.
Blend green chili and ginger to make a paste.
In a mixing bowl add rice flour, soaked dal and sago, ginger and chili paste, chopped curry leaves, Asafoetida  and salt to taste.
Add enough water to make a semi smooth dough.
Cover and set aside for 15 minutes.
Heat oil in deep frying pan.
Divide dough to lemon size equal balls.
Now take a clean plastic sheet or a ziplock.
Grease it with oil and place dough ball on it.
Grease your fingers too and flatten the dough to give it a thin circular shape as shown in the picture.
Repeat the process with rest of the dough.
Fry few at a time on medium flame till nice and crisp.
Remove and let them cool to serve.
Store in air tight container  for up to 1 month.



      Below are the sweets I have posted so far in this Mega Marathon.

Week 1 - Sweets


Week 2 - Rajasthani Dishes



Week 3 - Snacks of my choice





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104



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6 comments:

Amara’s cooking said...

Perfectly done chekkalu Sushma, my aunt also adds sago to chekkalu and they are delicious.

Harini R said...

Adding sago is a super idea, right? they come out really crunchy and yumm. Good one, Sushma.

vaishali sabnani said...

Wow ! Yet another variation ! Obviously , you guys from Andhra know all variations to this snack , adding sago is interesting ! Would love to try this version . The crisp cracker has come out so well !

Srivalli said...

That's yet another version and I love it Sushma. I was so looking fwd to this weeek to see how each of you will come up with a new recipe...very nicely done!

Suma Gandlur said...

Urad dal and sago twist is a good one to chekkalu. Your chekkalu have turned out very perfect.

Narmadha said...

Pappu chekkalu looks super tempting. Love the interesting twist of adding sago. Lovely share

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