Pappu chekkalu or Karapappalu or Vadappalu

February 25, 2008 at 5:07 am 3 comments


kaaramappalu.jpg

Rice flour: 4 cups
Soaked Moong Dal or Chana dal: 1 table spoon (Optional)
Sesame seeds: 2 table spoons or optional
Cumin seeds: 1 tea spoon
Peanut powder: 1 table spoon
Green chilli: 4 or optional
Ginger, garlic flakes: each 5 to 6
Cilantro: few leaves
Salt: salt to taste
Vegetable oil: Oil to deep fry

karamappalu-ingregients.jpg

Rice flour, Greenchilli+ginger garlic paste, Peanuts, sesame seeds, cuminseeds,Soaked dal.

krmp.jpg

Preparation :

1. Take green chilli, ginger garlic, salt, cilantro in a jar and grind into smooth paste. Roast peanuts and grind in to smooth powder.

3. Take rice flour, cumin seeds, sesame seeds, soaked chana dal or moong dal, peanut powder, above ground paste in a bowl and mix well. Mix 1 1/2 cup boiling water to make dough. If needed add little water and oil to make the dough softer.

4. Make small dough balls and press them with hand to make them as small size puri ( Press them on top of a greased thick pastic paper).

5. Heat oil in a deep bottom vessel or skillet and when oil is hot, drop slowly from the kadai. Fry until it turns light golden color.

6. Remove and keep them on paper towel to get the extra oil drained out.

Let them cool for few minutes to become crispy.

This is very good breakfast and also a good evening snack. You can keep them and eat for upto 1 week. Kids and elders equally like them a lot.

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Entry filed under: Evening snacks. Tags: , , .

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3 Comments Add your own

  • 1. sri  |  August 4, 2008 at 3:29 am

    Hi
    Your chekkalu looks simply superb. Your step by step photographs are really wonderful.

    Reply
  • 2. sari  |  January 11, 2010 at 10:19 pm

    hi…ur chekkalu looks mouth watering..i love this chekkalu very much..v calld it akuvadalu also

    Reply
  • 3. zubdu  |  July 18, 2011 at 3:16 pm

    Please email to recipes.Thank you.

    Reply

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