Ingredients:
Rice Flour: – 1Cup (180gms)
Bengal Gram :– 1Tbsp
Green Gram :– 1Tbsp
Sesame Seeds :– 1Tbsp
Asafoetida :– 1/8Leveltsp
Green Chilies :– 10 ( Or To Taste )
Ginger :– Small Piece
Cumin Seeds :– 1/2tsp
Salt :– To Taste
Water :– 3/4Cup (150gms or 150ml)
Oil :– For Deep Frying
Preparations:
Wash and soak Bengal gram and green gram
separately for one to one and half hours. Once the dals are fully
soaked and soft, drain all the water and spread them on a paper napkin to
remove excess water.
Wash ginger and green chilies and chop them
into pieces. Grind ginger, green chili pieces along with cumin seeds to a
coarse paste.
Spread a paper napkin in a plate and keep it
nearby---once the chekkalu are fried in oil, place them on the paper napkin to
soak excess oil.
Method:
Take water in a vessel and heat it. Add salt to
the water and mix till it dissolves. Taste the water to check the requirement
of salt and adjust accordingly. Allow the water to boil. When water is boiling
switch off the flame and add asafetida, soaked and drained dals, sesame seeds,
ginger green chili cumin paste and rice flour. As a variation add
red chili flakes instead of ginger green chili cumin paste. Mix the ingredients
with the back of a ladle and cover the bowl and keep it aside for few minutes
to cool down.
Heat a pan and add oil for deep frying
chekkalu. Simultaneously on another stove heat a griddle on low flame. While
oil is getting heated, transfer the rice mixture into a wide plate and mix
well. Divide the dough into small portions. Take each portion and smoothen it
with oiled fingers to form a ball. Take a plastic sheet and apply oil on it.
Take a dough ball and flatten it with fingers and place it on the oiled plastic
sheet. Press and flatten the dough ball into thin discs---the thinner the disc,
the crispier chekkalu would be. Use a chapatti press for easily making these
thin discs---place an oiled plastic sheet on the chapatti press and place a
flattened dough ball in the centre of the sheet. Cover the dough ball with
another oiled plastic sheet and press and we get perfectly shaped and evenly
thin discs within no time. Separate the flattened disc from the
plastic sheet and place them on the hot griddle and roast on both sides to make
them somewhat dry---this allows the cheekalu to fry evenly browned and also
they won’t be fragile while adding to oil. Then carefully slide the prepared
chekkalu into the hot oil. Add sufficient number of chekkalu to the oil taken
and fry them on medium flame turning in between till they are golden in color.
Remove the fried chekkalu from oil using a slotted ladle and place them on
paper napkin to soak excess oil. Similarly make chekkalu and fry them in medium
heat oil till they turn golden in color. Cool the chekkalu to room temperature
and store them in airtight container.
Note:
Before frying chekkalu, ensure that oil is
sufficiently hot.
Add chekkalu in sufficient number to the oil
while frying so that the pan is not over crowded. Make sure that there is
enough space for the chekkalu to move around in oil.
Using a chapatti press one can easily and
without any effort make thin discs using the dough. If making the
discs manually, ensure that there is company or else it would be boring.
Instead of green chilies and ginger red chili
powder may be used to spice the chekkalu as a variation. Also adding few curry
leaves flavors the chekkalu.
Adding red chili flakes instead of ginger green
chili cumin paste gives a slightly different flavor. Red chili flakes adds as a
design on these chekkalu also.
Add a small piece of garlic while grinding
ginger, green chilies and cumin seeds to a paste---this gives a unique taste.
After making chekkalu dry roast them on a hot
griddle both the sides to dry up slightly. As rice flour is gluten free, the
dough made into a flat disc may break while handling—dry roasting helps in
holding the shape firmly. Chekkalu when fried in oil after dry roasting on
griddle gets fried evenly attaining brown color evenly.
