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Articles: Recipes | Rice Patties (Chekkalu)
- Mrs. vimala mudigonda
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Ingredients:-
Rice flour 250gms
Soya flour 30gms
Red chilli powder ½ tbsp
Black pepper(' ') ½tsp
Ginger (grated) ½tsp
Salt to taste
Oil for deep frying.
Seasame seeds 1tsp
Rice flakes(poha) ½tsp(soaked in 1tsp water)
Groundnuts (crushed) 2tsp
Ajwain seeds ½tsp
Poppyseeds ½tsp
Ghee/dalda 1tsp
Fresh coriander 2tsp8chopped)
Chenna daal 1tsp(soaked&drained)
METHOD:mix everything to a fine dough using with cold water.
Dough should be like chapathi dough.
(Do not throw the water from rice flakes)
Take a wet neat towel(napkin)and make walnut size balls, press them with your palm as thin patties(round disks)
Heat oil, deep fry them to golden crispy brown.
Drain them on a kitchen paper and store them in a air tight
container after cooling.
Shell life:2-3 weeks.
Variation:-Can be used green chilli & ginger crush instead of
using chilli powder&pepper powder.
2) Can be used big sago(soaked for 1 hour-They are as big as
pepper)instead of poha!
3)If you do not like ajwain use cummin seeds.
4)Can be added scraped dry OR fresh coconut also!!
5)Use green gram (Yellow split mung dal) instead of using redgram /chenna dal.
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