Pappu chekkalu: This is a popular Andhra-style snack, also known as pappu wood, that is crispy, savory, and perfect for evening tea. The name comes from the snack’s wood-like texture, achieved by deep-frying a dough made from rice flour and lentils. Making pappu chekkalu at home is simple with the right ingredients and method.
To prepare authentic Andhra-style pappu chekkalu, you need rice flour, chana dal (split chickpeas), urad dal (split black gram), cumin seeds, sesame seeds, red chili powder, asafoetida, salt, and hot oil for deep-frying. First, soak the chana dal and urad dal in water for about 30 minutes. Then, drain and grind them coarsely with cumin seeds and sesame seeds. Mix this paste with rice flour, red chili powder, asafoetida, and salt. Add hot oil and enough water to form a stiff dough.
The full preparation method begins with shaping the dough. Take small portions and roll them into thin, round discs, or press them using a wooden press for that traditional wood shape. Heat oil in a deep pan, and shallow-fry the pappu chekkalu on medium flame until golden and crisp. Ensure even cooking by flipping them once.
Pappu chekkalu can be stored in an airtight container for weeks, making them a convenient snack. The key is to fry them well to retain crunch. This Andhra-style recipe is a cherished tradition, often enjoyed with coconut chutney or pickle. With its simple ingredients and bold flavors, pappu chekkalu remains a timeless favorite for any occasion.