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)
Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu
Week 2 - Snacks from the same State (Andhra)
Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu
Week 3 - Snacks of our choice (Vada Varieties)
Day 1 is Ponk Vada
Day 2 is Palak Vada
Day 3 is Cabbage Vada
Day 4 is Sabudana Vada
Day 5 is Mulai Keerai Masala Vadai
Day 6 is Instant Rava Vada
Pin this for Later!
Step By Step Pictures to make Palli Pappu Chekkalu
Palli Pappu Chekkalu | Andhra Pappu Chekkalu
Ingredients Needed
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.
Recipe
Palli Pappu Chekkalu | Andhra Pappu Chekkalu
Ingredients
- 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
Instructions
- 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 cooking 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.
I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.
vaishalisabnani says
This is one snack that I really liked , I made it twice , so the first one was with peanuts and it really tasted fantastic , eventhough it lacked the crunch . The chekkalu looks well made .
amaracooking says
I also made peanut chekkalu this week. Yours look nice and crunchy.
Harini Rupanagudi says
I have also made the peanut ones, Valli. We loved the peanut ones and my mom makes similar ones as well.
Suma Gandlur says
We add either chanadal (Andhra version) or peanut & chutney dal (Karnataka version) while making these. Never tried both. I am more partial towards this peanut version since we too make that way. 🙂
Sushma Pinjala says
I love pappu chekkalu with peanuts, they have turned out so well.
namscorner18 says
I added chana dal would love to make with peanuts sometime. Such a easy and addictive snack