Wednesday, June 30, 2010
rice flour - 1cup
water - 1cup
1 tsp - red chilli pwd
hing - pinch
salt to taste
1/2 tsp - cumin seeds
2 tbsps - channa dal (soak in water for an hour and drain)
1 tsp - ghee or butter (optional)
oil for deep frying
1 Bring a cup of water to boil.
2. Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool.
3. Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well.
4. Heat a wide heavy bottomed vessel with enough oil for deep frying.
5. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle.
6. Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.
7. Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
8. When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.