Pappu Chekkalu/ Thattai

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 2/ Day 1 Theme: Traditional dishes Dish: Pappu Chekkalu/ Thattai Today we begin the second week our month long blogging marathon. Theme for the next 7 days is going to be traditional dishes. I rarely make traditional dishes myself because I'm not comfortable making them. My mom makes excellent traditional dishes and it's sad that I have never watched her making them so I can learn to make them myself. My mom made us quite a few traditional dishes during her recent visit and lucky for me I clicked pictures of some of them, hoping to...

Ingredients

• 1 cup rice flour
• supermarket roast chicken, approximately 200g once shredded
• 2 tbsps chana dal ((senaga pappu) - soaked for at least 30minutes)
• 1 tbsp sesame seeds
• 4 - 5 chilies (Green)
• 2 tbsp Peanuts
• 2 tbsp Ghee butter (/)
• to taste Salt

Method

1. Grind green chilies and peanuts to a coarse paste.
2. In a bowl, combine all the ingredients. Add enough water and mix everything to form a stiff dough similar to puri dough. Knead a couple of times.
3. Heat oil for deep frying.
4. Take a small lemon size piece of the dough and pat it into a disc on an oiled plastic sheet (ziploc bags are perfect for this task).
5. Fry these discs on medium flame until golden brown on both sides.
6. Remove onto a paper-towel lined plate and let cool completely before enjoying them. Store completely cooled chekkalu in an air tight container.

View the recipe instructions at Cook's Hideout