Ingredients:
Yellow Moongdal (Pesara Pappu) =1/4 Cup.
Bengal Gram (Pachhi Sanaga Pappu / Chana Dal) = 1/2 Cup
Rice Flour (Biyyapu Pindi) = 1 Kg
Curry Leaves (Karivepaaku) = 3 Tbl Spoons
Coriander Leaves (Kottimera) = 2 Tbls Spoons
Cumin Seeds (Jeela Karra)= 2 Tbl Spoons
Red Chilli powder 1Tbl Spoon / Green Chilli paste 1 Tbl Spoon
Oil (Sunflower)= 1 Kg
Salt for taste
Butter (Venna ) = 1 Tbl Spoon
Hot Water
Method:
1) Soak yellow moongdal for 2 hours
2) Soak Bengal gram for 15-30 minutes
2) Add hot water to Rice Flour and prepare dough (which should neither be too tough nor soft/wet, you will know once you mix it, actually it should be much softer than Chapati dough).
3) Add Curry leaves, Coriander Leaves ,Red Chilli powder / Green Chilli paste, Cumin Seeds, Soaked Bengal gram, Soaked Moongdal to the Rice Flour dough.
4) Make the above mixture to small roti's.
5) Deep fry these roti's in the oil.
6) Pappu Chekkalu snak is ready to serve.
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