Green Chillis - 6
Curry Leaves - 15
Ginger - 1 inch long piece
Soft Butter - 2 tablespoons
Red Chilli Powder - 1 teaspoon (optional)
Salt to taste
Rice Flour - 2 cups
Bengal Gram - 1/4 cup
Water - 1 cup
Oil for deep frying
A few 6 inch squares of Wax/Butter paper sheets
Clear Thick Plastic Sheets - 2 small and Cooking Oil - 2 teaspoons
Soak bengal gram in water for one hour.
Finely shred green chillis, curry leaves and ginger using a blender.
After an hour, drain out the water from bengal gram.
In a large mixing bowl, take butter, shredded green chilli mixture, red chilli powder (if using) salt and bengal gram.
Mix until well combined. I prefer using red chilli powder to enhance the look of the chekkalu with tiny red specks of red chilli powder and green specks of green chilli mixture along with adding more spice to them.
Fold in rice flour and mix well. The mixture will have a crumble like texture.
Now pour half cup of water and knead the dough. You might need to add a little more water (depends on the quality of the rice flour) - add little by little until the dough forms a lump. Getting the right dough consistency is must to get crispy chekkalu. When you pinch out a small portion of the dough, it should kind of break and not be sticky.
Take small portions (about a tablespoon) of the dough and make smooth dough balls.
Heat oil in a wok.
Place a dough ball between two wax paper sheets and press it into thin disc.
Make a batch of about 7-8 discs.
Before the oil reaches smoking point, set the flame to medium-low and deep fry the discs until the color of bengal gram changes slightly brown. Noe the discs should be crisp.
Remove from oil and place them on kitchen tissue.
Repeat steps 9-12 until all the dough is used up.
Serve. To store, once cooled transfer into an air tight container.