Pappu Chekkalu / Nippatlu / Rice Crackers

These lovely savory pappu chekkalu make a great snack for tea time or travel or picnic. Whenever we plan for a long drive, I ensure to pack some Chekkalu or Chegodis. Its a popular snack made
South Indians prepare lots of rice based deep fried snacks during festive time to be relished for festive get togethers. There are many versions of these chekkalu varying from region to region.
For good Chekkalu , its important that you have good quality rice flour which is fresh. The course rice flour from grinding mills works best.

Ingredients :

• Rice flour - 1 cup
• Green chillies - 8 (vary acc to spice of chilli)
• Jeera - 1 tbsp
• Chana dal / Groundnut  - 2-3 tbsp
• Chopped Curry leaves - few
• Chopped Coriander leaves - few
• Butter : 2 tbsp
• Onion : 1
• Oil : for deep fry
• Salt: as per taste

Procedure:

Soak Chana dal in water for an hour. I used course ground ground nuts and my hubby loves the groundnut flavor a lot. You can also use a combination of soaked chana dal and groundnuts if you wish.

Grind green chillies  and onion coarsely using a mixer.

Take a  mixing bowl and add rice flour , chilli and onion paste  , soaked chana dal / groundnut ,jeera , butter , chopped curry leaves,  coriander leaves and salt.

Mix them into a soft dough by slowly adding water little by little.The dough should be soft  enough that when flattened by  pressing with your hands in the form of a chekka,  it should not break at the edges. Test the dough for salt before frying.

Heat Oil in a heavy bottomed vessel for deep frying . Pinch a small lemon size ball from the dough. Grease a  plastic sheet evenly with oil and place the dough ball on it. Cover it with another greased plastic sheet and  flatten it  into a 5-6cm dia round circle by using a flat bottomed plate or with your fingers .

 Test the oil for frying. When you drop a piece of flour, your oil is ready for frying if it forms bubbles and the dough floats.Please keep in mind that during the entire process, the flame should be in medium and the oil shouldn't be piping hot.Always fry in medium heat oil because low heat will result in very hard chekkalu and high heat will result in unevenly cooked soft chekkalu. 

Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil.  Reduce flame to medium and deep fry the chekkalu to a golden colour  to achieve that golden color and crispness.

When the chekkalu turn a light golden brown color,  use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.

Enjoy these with your friends and family ...