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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...


2430 chekkalu

Total time

40 minutes


  • 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


  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.
  7. View the recipe instructions at Cook's Hideout

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