Sunday, May 3, 2009

Karapu Chekkalu

Here is another Andhra snack called karapu chekkalu/rice crackers. This is commonly prepared during festivals in South India. It's crispy nature makes it a perfect snack along with tea.


  1. Rice flour - 1 cup
  2. Water - ~3/4th cup
  3. Green chillies - 2 (or as required, can use red chilly powder too)
  4. Salt - as required
  5. Cumin seeds - 1 table spoon
  6. Moong dal + Chana dal (soak in water for an hour and drain) - 2 tsp
  7. Ghee or butter - 2 tsp (optional)
  8. Curry leaves - 1 stem (optional)
  9. Oil for deep frying


  1. Bring water to boil.
  2. Grind the chillies, curry leaves and cumin seeds in a mixer along with salt.
  3. Add the above paste, butter, and chana, moong dals to rice flour. Combine well with boiled water. Batter should be little thicker than murukulu batter. Check for salt/chilly taste, can add more if required. Cool this dough completely.
  4. Heat oil in a heavy bottomed pan for deep frying.
  5. Place the round ball (smaller than a lemon) size of the dough on an oil coated plastic sheet and using poori press or with hand make a 2″ circle.
  6. Peel the round shaped chekkalu off the plastic sheet and fry in hot oil. Reduce flame to medium and deep fry the chekkalu till golden brown.
  7. Place the fried chekkalu onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done.
  8. Cool completely and store in an air tight container.


Mahimaa's kitchen said...

thanks for visiting my blog lakshmi.. you have a cool blog... these thattais look soo good.

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