Am trying to think of the perfect senaga pappu chekkalu that will not be toooo unhealthy :) We bought some a couple of weeks back, and since then have been craving for some home-made action! So, looked up the recipes from amma and attha for ideas, and merged them with ideas from the ingredient list on the bag, and lets see how it goes from there! Thanks Dr Armstrong! Didnt know retrosynthesis would come in this handy!!! Will keep you posted step by step on this one!

Rice Flour: 4 cups
Ginger: 4 inch piece
Green Chilies: 10
Chana dal: 3/4 cup (Senagapappu)
Boiled potato: 2 medium (I used russet)
Besan: 1/2 cup (senagapindi/ Gram flour)
Peanuts: Roasted: halved: 1/2 cup
Peanuts: Roasted: powdered: 1/2 cup
Curry Leaves: 6 to 8 sprigs, leaves torn to small pieces
Dried coconut powder: 1 tbsp
Cumin seeds: 1 tbsp, crushed
Ajwain: 1 tsp, crushed (vaamu, carom seeds)
Ghee or butter: 1 tsp
Hot water: to make thick dough
Salt: 2 tsp (adjust according to taste)
Chili powder: 2 tsp (adjust according to taste)
Olive oil: Enough to fry in


Soak the chana dal in water for 30 minutes to 1 hour.

In a small saucepan, without adding any oil, on a low flame, saute 1 cup peanuts till creamish or light brown.Grind half the peanuts to powder, preferably fine.

In a large mixing bowl, combine the following ingredients: 4 cups rice flour, 1/2 cup gram flour (dont add more, it will make the chekkalu soft!), salt and chili powder.

In a microwave safe bowl, add 2 peeled chopped potatoes. Cover with water till the potatoes are completely submerged. Microwave on high for 5 to 6 minutes (may var based on individual microwave). The potatoes should be completely mashable. Reserve the hot water for mixing the dough.

Grind the green chilies and ginger with a small amount of water till a soft paste.

Crush the cumin seeds and ajwain seeds lightly. Also break the peanuts to smaller pieces.

Add crushed cumin, ajwain seeds, coconut powder, 1 tsp ghee, mashed potatoes, peanuts, ghee, torn curry leaves and soaked chana dal to the flour mix. Add the hot water and knead well to form a thick dough (like puri dough)

Layer an aluminium foil on the countertop. Lubricate the foil with a few drops of oil. Have some oil handy for lubricating the foil again if need arises. Use a rolling pin if necessary, but ideally try to made small flat rounds of about 2.5 inch diameter with the tips of your fingers. Make sure the centers are thin too!Deep fry in heated oil on a low flame till the chekkalu are brown.Store in an air tight box to enjoy!!!!!

This recipe made about 100 chekkalu. Just ate a bunch of them, and they taste pretty good! I think the chili garlic paste and the peanut powder made a big difference to the taste.

If peanuts are not crushed to small pieces, it will make rolling out the chekkalu hasslesome.
If you prefer crispier chekkalu, reduce the amount of besan further.
Do not let the dough sit for more than 2 to 3 hours, it will make the chekkalu absorb more oil, and will also result in softer chekkalu.

As it is difficult to determine the nutritional informtion of chekkalu, I will try and get the nutritional information off a store bought version and publish it here as soon as possible.

The Colors of Health

The Colors of Health