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Articles: Recipes | Kobbari Chekkalu
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| Ingredients: | | | | | Raw rice | : | ½ kg | | | Coconut | : | 1 (grated) | | | Ghee | : | 3 tbsp | | | Split Bengal gram | : | ½ cup (dehusked) | | | White sesame seeds | : | 2½ tbsp | | | Gingers | : | 1 inch piece | | | Curry leaves | : | 5-6 springs | | | Green chillies | : | 10 |
| | Cumin seeds | : | 1 tbsp | | | Salt | : | to taste | | | Oil | : | for frying | | |
| | Preparation: | | | | Soak rice in water for at least 4 hours. Drain it completely and grind it to fine powder.Grind green chillies and ginger together to make a fine paste. | | | | Soak Bengal gram in enough water for half an hour. Coarsely pound cumin seeds. | | | | Take rice flour in a large mixing bowl. Put grated coconut into it. Add ginger- green chilli paste, finely cut curry leaves, soaked Bengal gram, sesame, ghee, cumin seeds and salt to the flour. | | | | Knead the mixture into soft dough by adding enough water. Make the dough into small even sized balls. | | | | Meanwhile heat oil in a deep frying pan. Flatten each ball on a greased sheet or wet cloth. And put it in hot oil. Fry till golden brown. Repeat the procedure with the remaining dough. | | | | If taken a wide frying pan fry more chekkalu at a time ensuring enough space between each other. |
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