Pappu chekkalu, Appalu
• Rice flour -2 cups
▪ Baking soda
▪ Green chillies - 10
▪ Bengal gram-1/2 cup
▪ Black gram -1/2 cup
▪ Pudina- 1cup
▪ Curry leaves
▪ salt
▪ Oil
( Grind green chillies in to fine paste )
◆ Take a bowl and add 2 cups of rice flour,pinch of baking soda, green chillies paste,1 cup of pudina,curry leaves, required amounts of salt and mix well.
◆ To the above mixture add lukewarm water and knead in to dough. (Adding lukewarm water enhances crispy ness)
◆ Now make small balls of cherry size and press in to small discs which should be thin.
◆ Place a pan on flame and add oil for deep fry, now fry chekkalu till the colour changes in to golden yellow colour.
◆ Store them in air tight container, stays fresh for 10 -15 days.
Best combination with evening tea.
Procedure
▪ Baking soda
▪ Green chillies - 10
▪ Bengal gram-1/2 cup
▪ Black gram -1/2 cup
▪ Pudina- 1cup
▪ Curry leaves
▪ salt
▪ Oil
( Grind green chillies in to fine paste )
Procedure :
◆ Take a bowl and add 2 cups of rice flour,pinch of baking soda, green chillies paste,1 cup of pudina,curry leaves, required amounts of salt and mix well.
◆ To the above mixture add lukewarm water and knead in to dough. (Adding lukewarm water enhances crispy ness)
◆ Now make small balls of cherry size and press in to small discs which should be thin.
◆ Place a pan on flame and add oil for deep fry, now fry chekkalu till the colour changes in to golden yellow colour.
◆ Store them in air tight container, stays fresh for 10 -15 days.
Best combination with evening tea.
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