Chekkalu are a traditional fried snack from Andhra pradesh that are crunchy, delicious and addictive. These are made in most Telugu speaking homes during festivals & kids’ school holidays. Chekkalu are made using rice flour, channa dal and spices. They are a variation of the Karnataka Nippattu and Tamilnadu Thattai.

Ingredients like ginger, jeera, green chilies and curry leaves flavor up the chekkalu. Channa dal is another key ingredients that is used. It can be replaced with moong dal. Even split peanuts can be added but the traditional recipe never had them.

To make chekkalu I have used store bought flour. Traditionally these were made by washing the rice, drying and then milling rice in a flour mill. The recipe method shared in this post will give you thin, crunchy and tasty chekkalu. I have also shared tips on how to prevent them from turning soft or chewy after a few days.

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Preparation for chekkalu

I doubled the recipe so you will find the quantities more.

1. Wash and soak chana dal for 30 mins. I washed and soaked in hot water for 10 mins.

2. Add rice flour to a mixing bowl. I used store bought rice flour. If using store bought please use a Indian brand rice flour as the texture of chekkalu will be different.

3. Next add chopped curry leaves, ginger paste, salt, red chilli powder and cumin. I used ginger garlic paste.

4. Mix up everything well.

5. Drain the water from chana dal. Bring about 6 tbsps water to a boil and add butter to it. I used the same pan I used for soaking chana dal.

6. The butter must melt off in the hot water.

7. Pour this to the flour and add chana dal.

8. The mixture will be hot just be careful. Mix everything well.

9. Pour more warm to hot water as needed and make a non sticky dough without kneading. Don’t worry if it is crumbly. Taste the dough and add more salt if needed.

Taste the dough and add more salt if needed.

10. Keep it covered until the entire dough is used up.

How to make chekkalu

11. Pour oil to a kadai and begin to heat up on a medium flame. While the oil heats up, make chekkalu on a clean dry white cloth or parchment paper. Divide the dough to 14 to 15 parts and roll them to balls.

12. Begin to spread the balls. As you flatten the ball, the edges will crack a lot. Just join them with fingers. You can also dip your fingers in a bowl of water and spread.

Chekkalu must be as thin as possible otherwise they will not turn crunchy. If you do not want them to puff then, prick randomly each one with a fork. If there is less chana dal in the dough then they are most likely to puff. Puffed chekkalu must be fried well otherwise they may turn soft.

Frying chekkalu

13. Check if the oil turns hot by dropping a small flat piece of dough. It must come up immediately without browning.

14. The flame must be medium high flame and the oil must be hot. Then remove the chekkalu gently from the cloth and drop them in the oil. Flip and fry.

15. When they turn crisp and golden remove them.

16. Transfer to a wide colander. This helps the air to circulate. They will keep crisp and cool them quickly.

Cool chekkalu completely. Store in a air tight as soon as they cool.

Tips to make crunchy chekkalu

1. Always make them as thin as possible otherwise they will not remain crisp for a long time. After a day or 2 they may turn chewy and soft.
2. Fry chekkalu on a medium high heat. Frying them on a low heat may make them rock hard (if fried for too long). They may also turn soft with in a day or 2 if they are not fried enough.
3. Always ensure the oil is hot enough before frying. Otherwise chekkalu tend to soak up lot of oil and will not keep crisp for long time.

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