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Blogging Marathon# 27: Week 2/ Day 1

Theme: Traditional dishes

Dish: Pappu Chekkalu/ Thattai

Today we begin the second week our month long blogging marathon. Theme for the next 7 days is going to be traditional dishes. I rarely make traditional dishes myself because I’m not comfortable making them. My mom makes excellent traditional dishes and it’s sad that I have never watched her making them so I can learn to make them myself. 

My mom made us quite a few traditional dishes during her recent visit and lucky for me I clicked pictures of some of them, hoping to post them. They have been sitting in the drafts till now and what better time than now to post my mom’s traditional dishes.

For the first day, I have these crispy and crunchy deep fried savory snack made with all purpose flour (maida), rice flour and soaked chana dal. These stay fresh in an airtight container for up to 10 days.

Print Recipe
Pappu Chekkalu/ Thattai Yum
Pappu Chekkalu/ Thattai
Course snack
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chekkalu
Ingredients
  • 1 cup Rice flour
  • ½ cup All purpose flour
  • 2 tbsps Chana dal (senaga pappu) - soaked for at least 30minutes
  • 1 tbsp Sesame seeds
  • 4 - 5 chilies Green
  • 2 tbsp Peanuts
  • 2 tbsp Ghee Butter /
  • to taste Salt
Course snack
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chekkalu
Ingredients
  • 1 cup Rice flour
  • ½ cup All purpose flour
  • 2 tbsps Chana dal (senaga pappu) - soaked for at least 30minutes
  • 1 tbsp Sesame seeds
  • 4 - 5 chilies Green
  • 2 tbsp Peanuts
  • 2 tbsp Ghee Butter /
  • to taste Salt
Pappu Chekkalu/ Thattai
Instructions
  1. Grind green chilies and peanuts to a coarse paste.
  2. In a bowl, combine all the ingredients. Add enough water and mix everything to form a stiff dough similar to puri dough. Knead a couple of times.
  3. Heat oil for deep frying.
  4. Take a small lemon size piece of the dough and pat it into a disc on an oiled plastic sheet (ziploc bags are perfect for this task).
  5. Fry these discs on medium flame until golden brown on both sides.
  6. Remove onto a paper-towel lined plate and let cool completely before enjoying them. Store completely cooled chekkalu in an air tight container.
Recipe Notes

These are perfect with a cup of tea and some cream biscuits.

Lets check out what my fellow marathoners have cooked today for BM# 27.

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13 thoughts on “Pappu Chekkalu/ Thattai”

  1. It surely is wonderful when moms come over. Good chance to learn ..love this snack, like the addition of Chanda dal to it…looks wonderful, wish could taste it.

  2. i loved them , recently were served at a temple by a family , i believe on completion of their son’s 10th std exams, waiting for their son’s results now ;), until then will drool on these lovely pictures

  3. Chekkalu are looking so good Pavani, how very nice that you were able to record your mom’s recipes..pictures are so tempting..I love these so much.

  4. They look so tempting. My mom used to steam the maida and prepare chekkalu. Since I am anti-Maida I haven’t explored that 🙂

  5. Good that you got around posting these treasures that your mom made. The thattai looks crispy and perfectly done..

  6. I still depend on mom to prepare such traditional dishes. Good that you clicked them when mom came. Looks very tempting Pavani 🙂

  7. I make thattai but without the all purpose flour but addition of urad dal flour. These looks so tempting and as usual the clicks are just out of the world

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