Author:Hari Chandana P @ blendwithspices.com
***Soak the chana dal in water for an hour and drain. Keep it aside.***
2 cups Rice Flour /Sorghum & Millet Flours
2 tbsp Chana Dal
1 tsp Red Chilli Powder or as needed
1 tsp Cumin Seeds
1/8 tsp Hing
Salt to taste
Oil for deep frying
Combine the rice flour, salt, red chilli powder and hing in a mixing bowl. Mix everything until well combined.
Add 2 tablespoons of hot oil to the flour and combine well.
Add the soaked chana dal and mix.
Add water (approx. 1 cup) little by little to make a smooth dough.
The dough should be soft and non sticky. Keep covered.
Divide the dough into 25 – 27 equal sized balls. Keep covered.
Heat oil in a pan for deep frying the chekkalu.
Grease your palm with little oil and place a dough ball on a greased plastic sheet.
Flatten the dough ball evenly with your fingers till it is thin.
Prick them with a fork to prevent puffing up.
Once the oil is hot, keep the flame in medium.
Carefully take the flattened dough off the plastic sheet and drop in hot oil.
Deep fry them over medium flame until they are golden brown.
Drain them on paper towels.
Repeat the same process with the rest off the dough balls.
Let them cool completely and store in an airtight container.