Thursday, October 1, 2015

Rice Crackers Recipe / Pappu Chekkalu Recipe / Appalu Recipe


Pappu Chekkalu or Appalu or Rice Crackers is a Traditional Andhra savory snack. This will be crispy and tastes amazing and can be stored in a airtight container for about a month.. Serve Pappu chekkalu or Rice Crackers as a tea time snack.

Author: Nagaharisha
Recipe Type: Snack
Cuisine: Andhra - Indian
Prep & Cooking Time: 1 hr

Ingredients:
  • Rice Flour - 3 Cups
  • Water - 1 Cup or (as required)
  • Cumin Seeds - 1 Tsp
  • Sesame seeds - 1 1/2 Tbsp
  • Green chilies - 2 ( Adjust to your taste) 
  • Ginger - 1 1/2Inch Size (Adjust to your taste)
  • Moong Dal - 3 Tbsps or Chana Dal - 2 Tbsps or peanuts - 2 Tbsps
  • Salt - To taste
  • Asafoetida (Hing / Inguva) - 1/8 tsp
  • Butter - 2 Tbsp (Should be at Room Temperature)
  • Curry leaves - few (Roughly chopped)
  • Oil - To deep fry

Procedure for Rice Crackers:


  • Wash Moong Dal well in water and soak with enough water for half an hour.
  • Grind green chili, ginger into a fine paste by adding pinch of salt and 2 tbsps of water. (By adding salt the green chilies retains the colour).
  • Into a mixing bowl, add rice flour, enough amount of salt, butter and mix it well.
  • Now add Asafoetida, Cumin seeds, sesame seeds, roughly chopped curry leaves, soaked moong dal or chana dal, grinded green chili & ginger mixture and mix it well.
  • Now add water little by little and make it into little hard dough. 
  • In the meanwhile, heat a heavy bottomed vessel with enough oil to deep fry. 
  • Knead the dough and take small round shaped ball of the dough.
  • Now apply few drops of oil on a plastic sheet or on a banana leaf and take the round shaped ball, press with your fingers and spread it into 2" Size rice crackers shape or desired size.
  • Repeat the same procedure for the remaining dough.
  • Slowly take this shaped chekkalu and slide into the hot oil. Fry until golden colour, both the sides on a medium flame. Based on the size of the vessel and amount of oil, deep fry the remaining shaped chekkalu in small batches. Do not over crowd the vessel while frying.
  • When the chekkalu turns to golden colour, remove with the slotted ladle and transfer it to paper towel covered plate to absorb excess oil. repeat the remaining in the same process.
  • Allow the pappu chekkalu to cool down completely and store them in a airtight container.
  • Serve Crispy and Tasty Rice Crackers or Pappu Chekkalu as a tea time snack.

Note:
  • In this recipe, you can even use red chili powder instead of green chili and ginger paste.
  • Instead of moong dal you can also use chana dal or peanuts. 
  • when you are using chana dal wash it well in water and soak with enough water for at least 1 hour and use in the rice crackers.
  • when you are using peanuts, dry roast the peanuts & crush it coarsely and use in the rice crackers.

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