Chekkalu (Rice Crackers)
Chekkalu are one of the most prepared savoury dish on festivals. They are pretty simple to make and you can store them in an air tight container for few days. This is my moms recipe, and its very close to my heart, I have fond memories of looking at dad helping mom in making them at home and it was always a wonderful sight!!
So, I sweetly asked my husband also to help me this time while making these crackers and he was more than ready 🙂 Cooking with loved ones is always fun and enhances the flavours also.
Rice Flour 2 cups
Chana Dal(Soaked) 1 cup
Carrom seeds(Ajwain) 1/2 tsp
Ginger garlic paste 1/2 tsp
Green Chillies 4
Curry leaves fistful
Coriander leaves few
Ghee/ Butter 2 tsp
Salt to taste
Oil to fry
Soak chana dal for an hour. Coarsely grind chillies, curry leaves and coriander leaves.
In a bowl add flour with carrom seeds, salt, gg paste, chillies paste and mix them well.
Add soaked chana dal, ghee and mix the mixture again. Ghee will help the dough to bind well.
With help of very little water knead the dough thoroughly. (Remember not to add too much water, few drops would be enough. The more water you add the dough becomes gooey and difficult to make chekkalu)
Mean while, In a kadai heat oil to fry the crackers.
Take a plastic sheet/foil and grease your hand and the sheet. Divide the dough into small balls, take a ball and press gently on the sheet with your hand into round shape.
Now drop it in the hot oil and fry on medium flame until golden brown. Repeat the same procedure for the rest of the dough.
Serve them with hot cup of tea and no one can eat just one!!