Chekkalu or Chawal ki Mathri or Rice Crackers are traditional fried savory snack from the state of Andra Pradesh in India. Chekkalu is easy to make, just rice flour, chana dal (split chickpea) and some Indian spices, mixed together and then fried to perfection.
Another variation which hails from the state of Karnataka in India is known as Nippattu and the people of Tamil Nadu, another state of India have their version known as Thattai.
Basically in hindi it is called Mathri and in english rice crackers. Thou mathri has many other versions and are made not only out of rice flour but also of maida (all purpose flour) and atta (wheat flour).
Today am sharing my special recipe of chekkalu or rice crackers. So, Let's Begin.......
Ingredients and Steps:
Take a bowl
- Add 4 tbsp or 1/4 cup chana dal (split chickpeas)
Wash it under running tap water.
Soak it for minimum 30 minutes to 1 hour. Once soaked.
Take a mixer grinder.
- Add 1 onion (medium size - cut in halves)
- Add 4 - 5 dry red chillies
- Add soaked chana dal
Grind it (without water) to get a coarse powder. Keep it aside.
Now let us take a kneading plate.
- Add 1½ cup rice flour
- Add crushed / grind chana dal mixed powder
- Add 1 tbsp curry leaves (chopped)
- Add 1 tsp garlic paste
- Add 2 tbsp sesame seeds (til)
- Add 1 tbsp jeera (cumin seed)
- Add salt to taste
- Add 2 tbsp malai (milk cream - optional | alternate: butter or oil)
- Add hot water (as required)
Make a slightly firm dough. It should not be too hard or too soft. Cover it and let the dough rest for 10 minutes to 15 minutes.
Make small balls.
Keep small balls between two greased (with oil) plastic sheets and press them to flatten it and try to keep the shape round. Do not over flatten them and make them too thin, else they might break when we try to take it out. You can even use a roti maker to flatten them.
Now heat up a pan with some oil for frying.
When the oil is medium hot, keep the flames high and put 2 - 3 chekkalus at a time. Do not overload the frying pan.
Fry the chekkalu until golden brown, flip them so that both sides gets fried evenly.
Chekkalu is ready.
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