Discover the delightful crunch of Andhra Pappu Chekkalu—these irresistibly crisp spiced rice crackers are a beloved snack from the heart of Telugu cuisine. Crafted with rice flour, aromatic spices, and soaked chana dal, Chekkalu come together as a crispy, savory treat often enjoyed during festive occasions like Diwali. They offer a unique blend of flavors—peppery, herby, and just a touch of buttery richness—that pairs beautifully with the signature crisp texture, making each bite addictive.
Chekkalu are perfect as a tea-time or party snack, enjoyed on their own or alongside tangy dips. The secret to perfect Chekkalu lies in mastering the dough and patiently frying each cracker until golden and crunchy. With a careful selection of pantry staples and a dash of attention to technique, you’ll have a batch of these delectable rice crackers that stay crisp for weeks. Store them in an airtight container for an instant snack whenever cravings strike.
Andhra Pappu Chekkalu: Spiced Rice Crackers
Print RecipeIngredients
- 2 cup fine rice flour
- ½ tsp crushed black pepper
- 1 tsp cumin seeds (jeera)
- 1 tsp sesame seeds (til)
- A pinch of hing (asafoetida)
- 1 tbsp butter, at room temperature
- ½ tsp salt
- 1 inch fresh ginger
- 1 green chilli
- Handful of fresh curry leaves
- ¼ cup chana dal, soaked for 1 hour
- Water, as needed for kneading
- Oil, for deep frying
Instructions
Combine rice flour, crushed pepper, cumin, sesame, hing, and salt in a large bowl.
Add room temperature butter and rub it in to create a moist, crumbly texture.
Finely chop ginger, chilli, and curry leaves, then mix into the flour.
Drain soaked chana dal and fold it into the mixture.
Gradually sprinkle water to knead into a smooth, soft dough.
Lightly oil a piece of butter paper, plastic sheet, or banana leaf.
Pinch small portions of dough and shape them into balls.
Flatten each ball onto the greased sheet, pressing gently to form thin discs.
Carefully lift each shaped cracker and slide it into medium-hot oil.
Deep fry on low to medium heat, turning both sides, until crisp and golden (about 10 minutes).
Transfer fried Chekkalu onto kitchen paper to drain excess oil.
Cool completely before storing in an airtight container.
Notes
Tips:
Add water slowly in small increments; too much will make the dough sticky and your Chekkalu oily and less crisp., Maintain a low to medium frying temperature for ultra-crisp results—rushing on high flame can cause uneven cooking., Store the crackers only after they are fully cooled for a longer shelf life and lasting crunch.
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