Pappu Chekkalu or Pappu Billalu is a crunchy and crispy fried snack prepared with rice flour and lentils. This is a popular South Indian snack prepared during festivals.
As with other South Indian states, Andhra has its own flavour to the Chekkalu or Billalu as it is called. It is the same as Thattai from Tamil Nadu, Nippattu from Karnataka. It is called Nippattlu in Andhra as well.
We have many versions of the same, that can change the taste based on the flavours added. You have Pappu Chekkalu, Karapu Chekkalu, Pesara pappu chekkalu, Vēruśenaga pappu billalus, Uppu Chekkalu, Nuvvula Pappu Chekkalu, etc.
Only while checking out these on the internet, I came across my own post on Pappu Billalu and seeing that the picture scene looks very familiar, I clicked on it to be taken to my own Pappu Billalu that I seem to have completely forgotten. I remember only posting Nippattu. This only tells me that I must take stock of things already posted on both sites!
I hurriedly checked out if the recipe was the same and fortunately it was a different recipe than what I am to share today. That’s the joy of dishes, you change a couple of ingredients you end up creating new flavours and tastes.
Anyway, why am I talking so much about Pappu Chekkalu? Well, we are starting the fourth week of BM#104 Sweets & Snacks. This week was the highlight of the whole theme this September. We decided on picking 8 classic dishes from different states and all participating bloggers will post the same dish on the same day. The relaxation was given to pick their own recipe. This was also the blocking clause for me to post on two blogs, however as I had mentioned, Vaishali had suggested I could do different recipes of the same dish, or maybe different cooking methods.
That’s exactly what I followed. Starting today, we have each day featuring a classic dish from the different Indian States. Since we have only 8 days, it's going to be 8 different dishes.
For day 1, it is Pappu Chekkalu from Andhra Pradesh. I decided to make one with Peanut as the main focus. I have had all the different versions I have mentioned, while the sesame ones taste equally good, I am partial to peanut ones more.
The rice crackers are spicy, studded with peanuts and it tastes awesome! If you want another version of Pappu Chekkalu or Billalu, hop over to Cooking 4 all Seasons.
Week 1 - Sweets (Indian Traditional Sweets)
Week 2 - Snacks from the same State (Andhra)
Week 3 - Snacks of our choice (Vada Varieties)
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Step By Step Pictures to make Palli Pappu Chekkalu
Palli Pappu Chekkalu | Andhra Pappu Chekkalu
1 cup Rice Flour
2 tbsp Peanuts roasted
1 tbsp Chana Dal
3/ 4 tsp Red Chilli Powder or as needed
Handful Curry Leaves
2 tsp Sesame Seeds
1 tbsp Butter
A Pinch Asafoetida / Hing
Salt to taste
Cooking Oil for deep frying
Wash and soak the chana dal for an hour or so.
Take de-skinned roasted peanuts and just pound it a couple of times. Make sure not to make a powder.
In a bowl, take the drained chana dal, peanuts, white sesame seeds, chili powder, salt, soft butter, hing, curry leaves, and mix well.
Then slowly add water to knead to a soft dough.
When ready to make, divide the dough into small balls.
Place the balls in between two plastic sheets, and press it gently to form a disc of about 3 inches in diameter. Continue with all the balls. Keep it ready.
Heat a Kadai with oil and when hot enough, gently slide in the discs and fry on both sides and drain using a slotted ladle.
Store in an airtight container.
Palli Pappu Chekkalu | Andhra Pappu Chekkalu
- 1 cup Rice Flour
- 2 tbsp Peanuts roasted
- 1 tbsp Chana Dal
- 3/ 4 tsp Red Chilli powder or as needed
- Handful Curry leaves
- 2 tsp Sesame Seeds
- 1 tbsp Butter
- A Pinch Asafoetida / Hing
- Salt to taste
- Cooking Oil for deep frying
- Wash and soak the chana dal for an hour or so.
- Take de skinned roasted peanuts and just pound it a couple of times. Make sure not to make a powder.
- In a bowl, take the drained chana dal, peanuts, white sesame seeds, chili powder, salt, soft butter, hing, curry leaves and mix well.
- Then slowly add water to knead to a soft dough.
- When ready to make, divide the dough into small balls.
- Place the balls in between two plastic sheets, and press it gently to form a disc of about 3 inches diameter. Continue with all the balls. Keep it ready.
- Heat a Kadai with oil and when hot enough, gently slide in the discs and fry on both sides and drain using a slotted ladle.
- Store in an airtight container.