Diwali special - pappu chekkalu

 Ingridients:

1 cup rice flour

1 cup water

3/4 tsp red chilli pwd (or) green chilli paste

1/4 tsp inguva/hing

1 tsp cumin seeds

1 1/2 tbsps channa dal (soak in water for an hour and drain)

1 tsp ghee or butter (optional)

roughly torn few curry leaves (optional)

oil for deep frying

salt 

Bring a cup of water to boil.Add salt, red chilli pwd,inguva and rice flourand combine.Place lid and turn of heat.Leave aside to cool.

     Once cool,add cumin seeds,channa dal and butter to the rice flour    mixture and combine well.Test the dough for salt before deep-frying.

   Heat a wide heavy bottomed vessel with enough oil for deep frying.

Take a small lemon sized ball of the dough,place on an oiled plastic sheet and using your fingers shape into a 2″ circle.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 3- 4  chekkalu.Don’t crowd the vessel with too many chekkalu.Reduce flame to medium and deep fry the chekkalu to a golden colour.  

 note: cook it in medium flame...then u will get crispy chekkalu...in golden brown colour....now enjoy with ur family....:-)