Cook's Hideout: Pappu Chekkalu/ Thattai

April 09, 2013

Pappu Chekkalu/ Thattai

Blogging Marathon# 27: Week 2/ Day 1
Theme: Traditional dishes
Dish: Pappu Chekkalu/ Thattai
Today we begin the second week our month long blogging marathon. Theme for the next 7 days is going to be traditional dishes. I rarely make traditional dishes myself because I'm not comfortable making them. My mom makes excellent traditional dishes and it's sad that I have never watched her making them so I can learn to make them myself. 
My mom made us quite a few traditional dishes during her recent visit and lucky for me I clicked pictures of some of them, hoping to post them. They have been sitting in the drafts till now and what better time than now to post my mom's traditional dishes.
Pappu Chekkalu/ Thattai
For the first day, I have these crispy and crunchy deep fried savory snack made with all purpose flour (maida), rice flour and soaked chana dal. These stay fresh in an airtight container for up to 10 days.
Pappu Chekkalu/ Thattai
Rice flour - 1cup
All purpose flour - ½cup
Chana dal (senaga pappu) - 2tbsp, soaked for at least 30minutes
Sesame seeds - 1tbsp
Green chilies - 4-5
Peanuts - 2tbsp
Ghee/ Butter - 2tbsp
Salt - to taste
Pappu Chekkalu/ Thattai
  • Grind green chilies and peanuts to a coarse paste.
  • In a bowl, combine all the ingredients. Add enough water and mix everything to form a stiff dough similar to puri dough. Knead a couple of times.
  • Heat oil for deep frying.
  • Take a small lemon size piece of the dough and pat it into a disc on an oiled plastic sheet (ziploc bags are perfect for this task). 
  • Fry these discs on medium flame until golden brown on both sides.
  • Remove onto a paper-towel lined plate and let cool completely before enjoying them. Store completely cooled chekkalu in an air tight container.
These are perfect with a cup of tea and some cream biscuits.
Pappu Chekkalu/ Thattai
Lets check out what my fellow marathoners have cooked today for BM# 27.


  1. How crispy and tempting super attractive thattais, love love with a cup of masala tea.

  2. u didnt mention about all purpose flour quantity.thanks

  3. It surely is wonderful when moms come over. Good chance to learn this snack, like the addition of Chanda dal to it...looks wonderful, wish could taste it.

  4. i loved them , recently were served at a temple by a family , i believe on completion of their son's 10th std exams, waiting for their son's results now ;), until then will drool on these lovely pictures

  5. Lovely thattai... it's crispy...

  6. Chekkalu are looking so good Pavani, how very nice that you were able to record your mom's are so tempting..I love these so much.

  7. They look so tempting. My mom used to steam the maida and prepare chekkalu. Since I am anti-Maida I haven't explored that :)

  8. Crispy thattai addition of APF is new to me.

  9. Good that you got around posting these treasures that your mom made. The thattai looks crispy and perfectly done..

  10. I still depend on mom to prepare such traditional dishes. Good that you clicked them when mom came. Looks very tempting Pavani :)

  11. I make thattai but without the all purpose flour but addition of urad dal flour. These looks so tempting and as usual the clicks are just out of the world

  12. Lovely snack. we go with just rice flour.


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