Pappu chakkalu are gluten free Indian snacks made out of whole grain rice flour and moong dal.
Ingredients
2 cups of whole grain brown rice (It can also be done with white rice flour).
little less than 1/4 cu of moong dal
1 tbsp butter
Himalayan pink salt for taste
oil for deep frying
For green paste
2-3 green chilies
1 inch piece of ginger
2 tsp cumin seeds
few curry leaves
2 cups of whole grain brown rice (It can also be done with white rice flour).
little less than 1/4 cu of moong dal
1 tbsp butter
Himalayan pink salt for taste
oil for deep frying
For green paste
2-3 green chilies
1 inch piece of ginger
2 tsp cumin seeds
few curry leaves
Preparation
Soak moong dal for an hour and then drain the water.
Make a course paste with the four ingredients given under "For green paste" along with little water.
Soak moong dal for an hour and then drain the water.
Make a course paste with the four ingredients given under "For green paste" along with little water.
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Procedure
In a large bowl, take rice flour and add salt and butter. Mix the butter well into the rice flour so that every grain will be coated with butter. Then add soaked and drained moong dal and green paste. Make a tight dough by adding little water. Knead the dough for a couple of minutes. Since there is no gluten the dough won't stretch. Cover the dough and let it rest for ten minutes.
Pressing the dough into crackers
Grease your hands with oil and make the dough into small balls. Take a long plastic sheet and spread it on kitchen counter. Apply a little oil on the sheet. Spread the dough balls on the sheet with 2 inches apart from each other. Watch my video to see how I cut a shopping bag into long sheet. Cover the balls from the other end of the sheet. Take a flat bottomed cup or bowl and press them into thin round sheets. They can not be too thin or too thick. Poke a few holes on the crackers with the help of a fork. So that they don't puff up when frying. These are easy to lift from the plastic sheet.
Frying
While you are pressing the dough heat the oil on medium heat in a thick bottom skillet. Check the oil if it is ready by putting a little dough in the oil. If it comes up on the surface quickly with bubbles, that means the oil is ready.
Drop the crackers gently and carefully into the oil from the edge of the skillet. Fry them on low medium heat, so that they will be cooked nicely inside. When the edges are changing color flip them to the other side. Take them out before they get golden color. Drain the excess oil and transfer them onto a paper napkin. Continue the same procedure with the rest of the crackers or chakkalu.
Please feel free to write your comments and suggestions below.
You may also like to see
In a large bowl, take rice flour and add salt and butter. Mix the butter well into the rice flour so that every grain will be coated with butter. Then add soaked and drained moong dal and green paste. Make a tight dough by adding little water. Knead the dough for a couple of minutes. Since there is no gluten the dough won't stretch. Cover the dough and let it rest for ten minutes.
Pressing the dough into crackers
Grease your hands with oil and make the dough into small balls. Take a long plastic sheet and spread it on kitchen counter. Apply a little oil on the sheet. Spread the dough balls on the sheet with 2 inches apart from each other. Watch my video to see how I cut a shopping bag into long sheet. Cover the balls from the other end of the sheet. Take a flat bottomed cup or bowl and press them into thin round sheets. They can not be too thin or too thick. Poke a few holes on the crackers with the help of a fork. So that they don't puff up when frying. These are easy to lift from the plastic sheet.
Frying
While you are pressing the dough heat the oil on medium heat in a thick bottom skillet. Check the oil if it is ready by putting a little dough in the oil. If it comes up on the surface quickly with bubbles, that means the oil is ready.
Drop the crackers gently and carefully into the oil from the edge of the skillet. Fry them on low medium heat, so that they will be cooked nicely inside. When the edges are changing color flip them to the other side. Take them out before they get golden color. Drain the excess oil and transfer them onto a paper napkin. Continue the same procedure with the rest of the crackers or chakkalu.
Please feel free to write your comments and suggestions below.
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