This recipe has the earthy flavor of ragi, the nuttiness of moong dal, the fragrance of curry leaves and ginger, and that beautiful crunch when you bite into one.
Monsoon snacking is not about replacing one “unhealthy” snack with another “healthy” one. It is about changing the way we look at food. Supriya Kolli, an intern at Nutreatlife, says, “I also love recipes like this because they are an opportunity to bring children into the kitchen. Let them mix the dough, flatten the chekkalu, and watch them transform into something crisp and delicious. When children participate in making their food, they begin to understand that a snack can come from a grain, a pulse, and a handful of ingredients from our own kitchen, not just from a colorful packet on a supermarket shelf.”
Ragi Moong Dal Chekkalu courtesy of Supriya Kolli, intern at Nutreatlife
Ingredients
- Ragi flour 1 cup
- Moong dal ¼ cup
- Rice flour 2 tbsp
- Sesame seeds 1 tbsp
- Curry leaves 1 sprig, finely chopped
- Green chilli 1, finely chopped
- Ginger 1 tsp, finely grated
- Cumin seeds ½ tsp
- Hing 1 pinch
- Salt 1 tsp
- Hot oil 1 tbsp
- Water as required
- Oil for frying
Method
- Soak the moong dal for 30 minutes. Drain it completely.
- Combine ragi flour, rice flour, sesame seeds, cumin, hing, and salt in a bowl.
- Add the drained moong dal, curry leaves, green chilli, and ginger.
- Add the hot oil and mix well.
- Add water little by little and knead into a firm dough.
- Take small portions of the dough and flatten them thinly between greased sheets or using your palms.
- Heat oil and fry the chekkalu over medium heat until crisp and golden.
- Cool completely before storing in an airtight container.
