Andhra Snack - Pappu Chekkalu (Rice Crackers)
We made Pappu Chekkalu (Thattai, Nippattu, Rice Crackers) and Ribbon Murukku for Diwali. During my early days of messing around in the kitchen I was intimidated to prepare Chekkalu like most first-time nervous cooks trying to prepare traditional foods. Its not easy and certain food preparation does require some experience before they are perfected. I now prepare reasonably good chekkalu. 
There are many variations to prepare chekkalu. Today, I’m sharing the recipe which requires rice flour. For those who are intimidated to prepare them, I’d encourage you to try a small batch following this fool proof recipe which works for me. These lovely savory munchables make a great tea time, travel or entertaining snack.
Pappu Chekkalu Recipe
Prep & Cooking: 1 hr
Cuisine: Andhra
.
1 cup rice flour
1 cup water
3/4 tsp red chilli pwd or green chilli paste
1/4 tsp asafoetida/inguva/hing
salt to taste
1 tsp cumin seeds
1 1/2 tbsps channa dal (soak in water for an hour and drain)
1 tsp ghee or butter (optional)
roughly torn few curry leaves (optional)
oil for deep frying
1 Bring a cup of water to boil. Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool.
2 Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying.
3 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.
4 Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
5 When the chekkalu turn a golden 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 metallic container.
By sailu • Nov 1st, 2008 • Category: All Recipes, Andhra Recipes, Festival recipes, Flour Recipes, Savories, Snacks & Tiffins
I am drooooooooling…..just having my cup of tea now,so missing these crispies badly
Lovely Sailu, Like you said, I have tried them too in my early years of cooking. This particular snack takes time and with practice it comes out perfect. Amma uses chutney dhal with the rice flour. Let me try yours.
My fav crunchy snack.Looks perfect.
Looks Perfect! Your method of preparation is slightly different though. Will definitely try this way too.
aah! authentic pappu chekkalu! looks so mouth-watering sailu!
I posted this just last week
Wow looks yummy. Iam going to try this soon, b’coz these are all time favourite to me and with this simple recipe I can go on i think. Thanks for sharing.
Hi Sailu,
i add some gram flour to this recipe
is it correct or wrong?
Please answer me Sailu ,
Any way your crackers looks awesome !!!
but one drawback is there.
When we start to eat this crackers we couldn’t stop,
It is a non stop snack. Ok,tk, bye…
Yes, you can add gram flour for variation, Punitha. You are right.
Hi Sailaja, one question, will this be very oily??? whenever I make something with rice flour looks as if rice flour soaks oil?? I was trying this so thought of askin.
Hi Sailu, Nice recipe. Do you know if the chekkalu can be baked instead of deep frying?
Looks so perfect.
Hi Sailu,
But I love that snack. If u know the receipe, can u please post it.
I am from Sklm by birth. But later we moved out from AP itself. When I was in Sklm, we used to get “Pappu Chegudalu” from local theliwala. It looks in Chegodi shape and is very soft. (Mettaga untayi). I love them a lot. Last time when I bought them and ate I got sick. May be I am no more immune
Thanks,
Anitha
hi sailu, i tried pappu chakkalu which u posted last week n turned out to be yummy. so pls keep posting such mothwatering recipes.thks n cheers
my fav snack sailu garu
thanx for posting nice recipes
every week i always try your recipes
than qqqqqqqqqqqq
sailu garu,
for thattai what rice flour to use? raw or boiled rice flour.
Hi. graet article. what rice do you recommend?
Cheers, Peter
You can use Sona Masuri rice that is available in most Indian stores.
Used store-bought rice flour; tripled the quantity of each ingridient; did taste really great. Many of them turned out to be chewy though. What did I do wrong? How do I make them crunchy?
Thank you.
Hi Sailu.I refer to your website very often.I just tried this recipe and had to throw away the whole batter coz something very important is missing.Is it gram flour or something other flour.What is the other type you make?
Actually I might have messed up preparing the batter.I’ll try again.
Hi Sailu.Got it this time.Used normal water.They taste great.Thank you.
I’m surprised to learn they turned out great with normal water. Glad you enjoyed them.
A tasty snack.
Hi..its my favorite snack and its been yrs i ate it..
today i made it as per ur instructions and it was a hit.
Thanks for posting.