It’s midnight and I had a long day already but when it comes to food my eyes are always wide awake. While cooking this I did feel like I was in India as I was cooking this with my neighbor, It worked out nice as she also had time at that time
We ended up cooking a good big batch and lots of chit chatting
This is my neighbor’s recipe . I like the fact that how different somebody’s hand and cuisine can be it was simple yet very flavorful. It’s a dish from southern India from Andhra. Its a very festive starters and the good thing is you can make a good quantity and save it in a box and it’s good for next 2-3 months and you have something always ready in your pantry for tea time or some unplanned guests:)
Week before holi was a big cooking week and then I took a long break from cooking fancy as it did play a good part on me putting up some nice calories and I knew that I have to get back on simple food but this is all about festivals, friends, fun and food.
- 1 cup chana daal
- 3 1/2 cup rice flour
- 1/3 cup clarified butter (ghee)
- 1 cup curry leaves
- 1 medium size onion
- salt and red chili powder to taste
- 3/4 cup of luke warm water
- 2 tbsp oil (used while making chekkalu)
- 1 flat plastic sheet
- 2 tbsp jeera
- green chiler (optional)
- Soak chana daal for 3 hours
- Chop the onions
- Add chana daal to the mixing bowl
- Add onions, curry leaves and mix all of it with your hands
- Then add rice flour, salt and red chili powder, jeera and ghee. Mix it for 2-3 minutes.
- So that the salt and red chili powder and ghee is mixed evenly in the flour
- Then keep adding warm water little by little and make a dough.
- The dough does not come out very hard, its kind of soft.
- Important: On a flat surface, place your plastic sheet, grease your plastic sheet with some oil.
- Prepare all the balls
- Flatten the balls, with light and soft pressure on the greased sheet and then put it in for frying, it is less time consuming, while preparing those, put your oil for frying in the pan on high heat. Then after few minutes when oil reaches to the high temprature turn it on medium.
- Everytime you flatten the balls please make sure to grease the sheet, as it comes on your hand easily when you put it in the oil for frying:)
- Fry you chekkalu on medium heat, you can keep turning it in every after few minutes, until you see the onion it has turned golden brown. Then take it out and put it on a paper towel to let go of excess oil.
This can be done in various spices, and herbs . I used onion and curry leaves. But if you like spicy you can also add green chili and cilantro for flavor . Use your imagination and make it your own
I hope you also enjoy this recipe as much as I did cooking and eating . My friends loved it too