Chekkalu Recipe (చెక్కలు) is a classic Andhra snack that doesn’t require any special ingredient or equipment to make at home.
One of the most relished munchies of my childhood is chekkalu, which I savour till date. These deep fried rice crackers are a must in my house throughout the year as this is everybody’s choice for an evening snack. These chekkalu are named differently in other states of south India, but the main ingredients remain the same.
Chekkalu Recipe is All a Matter of Taste Not Shape:
Generally, chekkalu are made in circular shapes and are pressed before dropping into the oil. This is a different and easy chekkalu recipe. These asymmetrical chekkalu are my mother’s special which she has developed herself. Only the making varies, but everything else remains the same.
We used to eat a lot of chekkalu / rice crackers as children and my mother has to stock them up in big containers. Pressing before dropping in the oil used to take a lot of time, that’s when she developed this method of pressing chekkalu.
Chekkalu Recipe – How To Make Chekkalu?
For me, these chekkalu are more crispy and crunchy than the circular ones. Simple, easy and mainly not time-consuming compared to the other versions of chekkalu recipes. Try out this traditional superb easy chekkalu recipe and let me know the feedback.
These crunchy chekkalu can be served along with evening tea. They can also be used as munchies while watching television and as a snack in your child’s snack box.
step wise homemade rice crackers recipe:
- Rice flour - 2 cups
- Chana dal soaked atleast for 1 hour - ½ cup
- Curry leaves
- Melted Butter - ½ cup
- Oil for deep frying
- Ginger - 1 inch piece
- Green chillies - 4
- Water for mixing
- Salt as per taste
- Grind the ginger and green chillies to a coarse paste.
- Sieve the rice flour and transfer to a large mixing bowl.
- To the flour, add salt, butter, soaked split chick peas, ginger and chilli paste and mix well.
- Adding little water at a time, knead to thick dough and keep aside for 5 mins. The dough should be little thicker than the roti dough.
- Heat oil for dry frying in a thick bottomed kadai. Once the oil is ready test the oil for the proper heat by adding a small amount of dough into the oil and it should rise immediately.
- Once the oil is ready, take a medium sized ball of the dough which fits your palm. Drop into oil by pressing with three fingers using the thumb slowly into the pan.
- If you are not okay with pressing them like that directly into the pan, you can also use the same dough to press the regular circular chekkalu. Take a polythene cover and press a small ball of dough into circle and drop it into the kadai. In this method, you have to keep ready atleast 2 batches of chekkalu at a time to drop into the oil.
- Fry these chekkalu / rice crackers till golden brown and store in an airtight container.
** My mother makes her rice flour every time she makes chekkalu. She soaks rice and lets the dry on a cloth in a cool place till the moisture is gone. Then she grinds the rice to a fine powder. She calls it "thadi pindi" and she uses it all up at one go. But if you think you cannot do all that, you can use the regular rice flour we get in the market and still get those crispy chekkalu.