Chekkalu A.K.A Thattais

The chilly winters are here and hence my craving for spicy food begins. Chekkalu in Telugu or Thattai as they call in Tamil has been in my 'Brooding-Over' list for a long time now, and what a better chance I can get to treat myself with it once in a while? Simple and basic ingredients which are readily available in our pantry is what is required to prepare this crunchy-munchy snack. Well, as far as the list part goes....I've a 'Drooling-Over' list too and I'll be soon posting the recipes from that list too.

Chekkalu ~ Thattai

This recipe is a traditional one. Although many modifications can be made according to the taste buds, which I'll be mentioning at the end of the post, so that, I don't confuse you. Now, going to the recipe I've made:


Ingredients:

Makes around 25-30 pieces ( depending on the size and definetly including the ones we gobble up while preparing)
Rice flour - 2 cups
Roasted urad dal powder - 1/4 cup ( Slightly roast urad dal and grind into smooth powder)
Sesame seeds - 2 tbsps
Roasted bengal gram dal( Dhalia, Putnala pappu) - 4 tbsps
Butter or Ghee(Melted) - 4 tsps
Chilli powder - 1 1/2 tsps or to taste
Curry leaves - Few
Salt - 1 1/2 tsps or to taste
Oil for deep frying.

Method:

Mix all the ingredients together( except the oil for deep frying ) with warm water. Adding warm water tends to crispier ones.
Heat the oil for frying. Roll out the dough into small marbles. Grease a ziploc bag or a plastic sheet with oil and flaten out the balls into discs(thattais) by pressing evenly with the fingers. The thickness should not be less than 1/4 inch.
Add the thattais in oil and cook to a golden brown color and remove.


Mix all the ingredients together( except the oil for deep frying ) with warm water. Adding warm water tends to crispier ones.
Heat the oil for frying. Roll out the dough into small marbles. Grease a ziploc bag or a plastic sheet with oil and flaten out the balls into discs(thattais) by pressing evenly with the fingers. The thickness should not be less than 1/4 inch.
Add the thattais in oil and cook to a golden brown color and remove.


Modifications :

1. You can use par boiled rice instead of rice flour. You have to soak the rice for about 2-3 hrs and grind into soft paste like murukku dough and mix the rest of the ingredients.
2. You can use raw rice instead of rice flour, soak for 2-3 hrs and drain. You can use the wet rice like (1) or dry it well for two to three days in hot sun. Drying in shade will tend to soft thattais.
3. You can replace roasted bengal gram dal with peanuts. If you are using peanuts, roast them for 2-3 mins and remove the skin and break them into halves, else the peanuts will fall out from the discs while frying.
4. Ground pepper can be added to the recipe for the extra spice level.
5. You can substitute ground green chilli paste for red chilli powder for different taste. Cumin seeds can be added too into the dough along with the green chilli paste.


Either way you want to try it, this chekkalu/thattai is a good tea time snack or in-between-meal snack. They store well for 10-12 days in an air-tight container. Try 'em you'll LOVE 'em.



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