Home made Chekkalu

**Chekkalu** (also known as **Spicy Rice Crackers**) are a popular traditional snack from South India, particularly Andhra Pradesh. They are crispy, spicy, and flavorful, made from rice flour and a blend of spices. Here’s how you can make them at home:

### Ingredients:
– **1 cup rice flour**
– **1/4 cup urad dal (split black gram)**
– **1/4 cup chana dal (split chickpeas)**
– **2 tablespoons sesame seeds**
– **2 tablespoons finely chopped green chilies** (adjust to taste)
– **1 teaspoon cumin seeds**
– **1/2 teaspoon ajwain (carom seeds)**
– **1/2 teaspoon chili powder** (adjust to taste)
– **1/4 teaspoon turmeric powder**
– **1/2 teaspoon salt** (or to taste)
– **1/4 teaspoon hing (asafoetida)** (optional)
– **2 tablespoons hot oil (to mix with the flour)**
– **Oil for deep frying**

### Instructions:

1. **Prepare the Ingredients:**
– Heat a small pan and dry roast the urad dal and chana dal until they turn golden brown. Let them cool, then grind into a coarse powder.

2. **Mix the Dough:**
– In a large mixing bowl, combine rice flour, roasted dal powder, sesame seeds, cumin seeds, ajwain, chili powder, turmeric powder, salt, and hing (if using).
– Add 2 tablespoons of hot oil to the mixture. Mix well until the mixture resembles coarse crumbs.
– Gradually add water, a little at a time, and mix to form a soft, pliable dough. The dough should not be too sticky or too dry.

3. **Shape the Chekkalu:**
– Take a small portion of the dough and flatten it into thin circles or discs. You can use your hands or a rolling pin to shape them. If the dough sticks, place it between two sheets of parchment paper to roll it out.
– Use a fork or a toothpick to make small holes or patterns on the surface of each disc. This helps in even cooking and prevents them from puffing up too much during frying.

4. **Heat Oil for Frying:**
– Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot but not smoking.

5. **Fry the Chekkalu:**
– Carefully slide the shaped discs into the hot oil. Fry in batches, making sure not to overcrowd the pan.
– Fry until they turn golden brown and crisp, turning them occasionally for even cooking.
– Remove with a slotted spoon and drain on paper towels to remove excess oil.

6. **Cool and Store:**
– Allow the Chekkalu to cool completely before storing.
– Store in an airtight container to keep them crisp and fresh.

### Tips:
– **Adjust Spice Levels:** Feel free to adjust the amount of green chilies and chili powder according to your heat preference.
– **Uniform Thickness:** Try to keep the discs uniform in thickness for even frying.

Enjoy your homemade Chekkalu as a crunchy and spicy snack! They’re perfect for tea time or as a delightful treat any time of the day.