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Saturday, May 17, 2014

Andhra Cuisine ~ Pappu Chekkalu

Event: Blogging marathon #40
Theme: Evening snacks

Savory snacks that can be stored for weeks without any refrigeration is a part of Indian cuisine. Going by the regional variations, one would have plenty of choices to enjoy along with their evening coffee / tea. As in case of many south Indian homes - chaklis, kodbales and chekkalu are some of the snacks we love. And especially chekkalu are the most frequently made snack in my husband's family and a favorite of all. These crispy, addictive discs are prepared using rice flour and are deep fried. These are prepared with minor regional variations through out south India and go by the name of nippattu in Karnataka and thattai in Tamilnadu. I had previously posted another variation of chekkalu that gets frequently made in our home, here. This version uses green chillies while the other one uses the dry chili powder.

Ingredients: (yield about 18 - 20)
2 cups rice flour
2 green chillies
Salt to taste
1/4 cup skinned, split peanuts, 
Oil to fry (I used canola oil.)

* Grind peanuts and chillies coarsely. 
* Combine the flour, ground chillies-peanuts and salt in a mixing bowl. Add water gradually to make a dough of thick consistency.
* Meanwhile, heat oil in a deep frying pan / kadai.
* Take small lemon sized dough and place it on a thick, greased plastic sheet (such as a ziploc bag) or a wax paper. Flatten the ball with your fingers and press it to a thin disc of about 3 inches in diameter. Take the plastic sheet with the disc on and reverse it on to your right hand. Gently peel away the sheet from the disc so that the disc is in your hand.
* Gently drop the flattened dough disc into the hot oil. Without overcrowding the pan, fit as many discs as you can to fry. Deep fry on low flame till it turns light golden in color both sides. Remove them with a slotted spoon onto absorbent towels.
Repeat the procedure until all the dough is finished. Also remember to grease the plastic sheet every time with 1- 2 drops of oil, before making a disc.
* Cool and store the fried nippattu in an airtight container. They stay fresh for weeks and are good accompaniment for coffee / tea.



Sarita said...

Tempting !one of my favorite snack.

Harini-Jaya R said...

Very addictive. My mom sometimes adds onions as well to this version for the kids (though the elders at home would stay away from those :) )

nandoos Kitchen said...

nice snack..

Srivalli said...

I love these chekkalu Suma..I remember many train journeys enjoyed more because of these, our family friends we used to travel with, used to make one with more of peanut powder added to the base as well. I don't know if my mom remembers that recipe..let me know if you do..your Chekkalu has turned out so good..

Priya Suresh said...

Pack me some, cant resist to thise super crispy,crunchy munchy chekkalus.

Varadas Kitchen said...

Fried snacks do last a long time. These look crisp and crunchy.

Usha said...

We make the other variety where chili powder is used. Green chilies sounds good to.

Sandhya Ramakrishnan said...

A different form of thattai that we make in TN. love the spicy crispy snack :)

Chef Mireille said...

rice flour and peanuts - great flavor combination

Sapana Behl said...

Such an interesting snack ! Bookmarked......

sushma said...

Nice and crunchy snack.

Archana Potdar said...

These look so Yum and crisp and crunchy.