Pappu Billalu | Chekkalu ~ Andhra Snack

For the Cooking from Cookbook Challenge this week, I have a recipe from the dairies of my Aunt. She shared this recipe for the Pappu Billalu, made differently from what we normally make. So it was a crunchy treat over the weekend, making this and enjoying a deep fried snack after a long time.

Pappu Billalu is same as what Thattai in Tamil Cuisine or Nippattu in Karnataka. Anything deep fried you have my attention and this is one of my favorite snack. My memories of Pappu Billalu will always take me to my high school days, when we used to vacation with our family friends. Aunty's Mom used to make the best Pappu Billalu, one half would be with roasted peanut, the other with sesame seeds. Both used to be so delicious. I would be having internal fight on which one to eat first.

Anyway this reminded me of the same and I was taking a trip down the memory lane, remembering those lovely days!

Enjoy these by making it yourself, the recipe is pretty simple.

Pappu Billalu Andhra Snack

Ingredients Needed:

Homemade Rice flour - 3 cup
Roasted Urad Flour - 1 cup (powdered from roasting 3/4 cup Whole Urad Dal)
Coarsely powdered peanut - 2 tbsp
Chana dal, soaked - 2 tsp
Red Chilies - 4 - 5, roasted and powdered
Cumin Seeds - 1 tsp
Salt - 1/2 tsp
Butter - 2 tsp
Curry leaves handful

How to make Pappu Billalu/ Thattai

Soak Channa dal for 30 mins in water.

Coarsely powder the roasted peanuts. Keep it aside.

Wash and drain handful of curry leaves

Dry roast the dry red chilies and let it cool.

In the same pan, dry roast the whole urad dal till it becomes slightly brown in colour. Allow it to cool, then take the dry chillies and grind to a powder, then add the urad dal and powder again.

In a wide bowl, take the homemade rice flour, powdered urad dal, powdered peanut, drained chana dal, slightly crushed cumin seeds, salt, and butter. Combine everything well and slowly add water to knead to a soft, yet stiff dough.

Divide into small balls, on a greased sheet, pat it down as discs.

Heat a kadai with oil, when it is hot, slide in the discs and cook on both sides.

Drain on kitchen towel.

This goes for the February Week 2, Cooking from Cookbook Challenge  Group.

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