PAPPUCHEKKALU(THATTAI)

Rice flour --- 2 cups

Green chilies --4-5

Ginger -- 1/2 inch piece

Garlic cloves -- 4

cumin seeds -- 1 tea sp

Pesarapappu(split moong dal) --- 1 tab sp soaked in water or you can use chanadal also

Red chili powder 1/2 tea sp this is just for color if you don't like just remove it

Salt to taste

butter or dalda -- 1 tab sp

Oil for frying

grind green chilies.ginger, garlic in to a coarse paste

Take rice flour, cumin seeds,soaked moong dal, ground paste, salt, butter in a bowl and mix well

boil 1 cup water and add to the rice mixture and make asoft dough if needed add little more oil

Make small balls out of this dough and press them with hand to make small puri s(press them on a greased thick plastic paper or on a plantainleaf)

Heat oil in a deep fying pan and drop this chekkalu in to the hot oil and fry both sides in to light golden color

Remove from oil drain all oil and leave them in a paper towel to remove extra oil

Let them cool completely and store in a air tight container