Pappu Billalu | Chekkalu ~ Andhra Snack

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For the Cooking from Cookbook Challenge this week, I have a recipe from the dairies of my Aunt. She shared this recipe for the Pappu Billalu, made differently from what we normally make. So it was a crunchy treat over the weekend, making this and enjoying a deep fried snack after a long time.

Pappu Billalu is same as what Thattai in Tamil Cuisine or Nippattu in Karnataka. Anything deep fried you have my attention and this is one of my favorite snack. My memories of Pappu Billalu will always take me to my high school days, when we used to vacation with our family friends. Aunty’s Mom used to make the best Pappu Billalu, one half would be with roasted peanut, the other with sesame seeds. Both used to be so delicious. I would be having internal fight on which one to eat first.

Anyway this reminded me of the same and I was taking a trip down the memory lane, remembering those lovely days!

Enjoy these by making it yourself, the recipe is pretty simple.Pappu Billalu

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Pappu Billalu | Chekkalu ~ Andhra Snack
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Course Snacks
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Deepavali
By Diet Vegetarian
Dish Type Deep Fried Dishes
Prep Time 10 minutes
Cook Time 5 minutes for each
Passive Time 30 minutes for soaking dals
Servings
small
Ingredients
Course Snacks
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Deepavali
By Diet Vegetarian
Dish Type Deep Fried Dishes
Prep Time 10 minutes
Cook Time 5 minutes for each
Passive Time 30 minutes for soaking dals
Servings
small
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak Channa dal for 30 mins in water.
  2. Coarsely powder the roasted peanuts. Keep it aside.
  3. Wash and drain handful of curry leaves
  4. Dry roast the dry red chilies and let it cool.
  5. In the same pan, dry roast the whole urad dal till it becomes slightly brown in colour. Allow it to cool, then take the dry chillies and grind to a powder, then add the urad dal and powder again.
  6. In a wide bowl, take the homemade rice flour, powdered urad dal, powdered peanut, drained chana dal, slightly crushed cumin seeds, salt, and butter. Combine everything well and slowly add water to knead to a soft, yet stiff dough.
  7. Divide into small balls, on a greased sheet, pat it down as discs.
  8. Heat a kadai with oil, when it is hot, slide in the discs and cook on both sides.
  9. Drain on kitchen towel

Thattai

This goes for the February Week 2, Cooking from Cookbook Challenge  Group.

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