PAPPU CHEKKALU / Nippatlu / Pappu Billalu


  • Rice flour : 1 kg
  • Moong dal : 100 gms
  • Cumin seeds : 1 tbsp
  • Salt : as required
  • utter : 2 tbsp
  • Cooking soda : 1 tsp
  • To be blended :
  • Green chillies : 6
  • Ginger : 2 inch piece
  • Curry leaves : 20
  • Cumin seeds : 2 tsp


  • Wash and soak Moong dal in water for an hour.after that,drain water and keep them ready to mix with rice flour.
  • Make a coarse paste of the ingredients listed under “To be blended”.
  • Now take a vessel add rice flour,melted butter,salt,cooking soda,cumin,moong dal and the blended paste and mix properly.
  • Now add water little by little,mix thoroughly and make a dough.
  • Make small balls out of it.
  • Take a plastic sheet place the ball on it ,cover it with the other side of the plastic sheet(plastic sheet should be greased with oil)& press it with your palm or with a poori presser.
  • Repeat the same procedure for all the remaining balls.
  • Heat oil in a deep frying pan and make sure that oil has reached its correct temperature & then add chekkalu slowly.
  • Allow it to cook on medium flame .
  • When they turn to golden brown colour take them out into a colander or absorbent tissues in a plate.
  • Crispy Chekkalu are ready​
  • Once cooled store them in an airtight container and eat when desired.