April 5, 2010

Chekkalu / Appadalu


Rice flour – 2 cups
Water – As required
Chana dal – ¼ cup
Salt – to taste
Chilli ginger paste – 1 tbsp
Butter – 1 tsp
Ajwain – 1 tsp
Oil – To deep fry


Soak chana dal for 30 min and drain the water and set side.
Sieve the flour in a bowl; add salt, ajwain, chilli ginger paste, butter and mix well.

Now add Luke warm water to the flour mixture and mix well to make soft dough. And set aside for 10 min.

Now make a small bowl out of the dough and take a foil paper or zip lock cover, grease your hands and foil paper with oil and using your fingers press the ball into a small disk.

Fry the disks till they turn golden brown and drain the excess oil.

Store them in an air tight container. They will be good for 15days.


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All the measures used in the recipes are approximate.

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