Pappuchakkalu
Equipment
- Spice Grinder
- Mortar and Pestle
- Bowl
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towels
- Airtight Container
Ingredients
- 1 teaspoon Cumin seeds
- 1-2 Green chilies de-seeded and chopped
- 2-4 Curry leaves
- 1 teaspoon Moong dal rinsed and drained
- 1 teaspoon Chana dal rinsed and drained
- 150 g Rice flour (1 cup)
- 4 tablespoons Gram (Chickpea) flour
- 1 tablespoon Coconut desiccated (dried flaked)
- 1 teaspoon Butter melted
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the cumin seeds, chilies, and curry leaves in a spice grinder, season with salt, and process until coarsely ground. Alternatively, use a mortar and pestle.
- Soak the lentils in a bowl of water for about 10 minutes.
- Drain and put into a clean bowl, then add the flours, coconut, and melted butter. Mix well, adding enough water to make a dough.
- Divide the dough into 12-15 equal portions and roll into balls, then shape the balls into triangles or rounds about 6 cm / 2 1/2 inches in diameter and about 5 mm / 1/4 inch thick.
- Heat the oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, deep-fry the triangles for 3-4 minutes, or until golden brown on all sides. Remove with a slotted spoon and drain on kitchen paper (paper towels). Allow to cool.
- These can be stored in an airtight container for 10 days.
Video
Nutrition
Sodium: 211mgCalcium: 69mgVitamin C: 46mgVitamin A: 248IUSugar: 6gFiber: 11gPotassium: 423mgCholesterol: 11mgCalories: 774kcalTrans Fat: 1gSaturated Fat: 5gFat: 11gProtein: 18gCarbohydrates: 149gIron: 4mg
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