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Tapala Chekkalu is a snack from the roots of Andhra which many modern kids unknown of. It has different names in different regions. Coastal Andhra call it Tapala chekkalu, Northern Andhra or Telangana call it ginneppalu, Southern Andhra or Rayalaseema call it Sarva pindi.
The traditional cooking way is different from this and may be not possible now a days….so a simple technique …
Rice flour-1 cup
Onion-1 medium- Finely chopped
Ginger & green chili paste- 1tbsp
Salt to taste
Jeera- 1/4 tea spoon
Curry leaves-few- chopped
Coriander- few leaves-chopped.
oil for greasing the pan
Roasted Pea nuts – 1 tbsp-crushed
sesame seeds- 1 tbsp
chana daal- soaked- 2 tbsp
grated bottle gourd-1 cup
Take a bowl, add everything of “Basic Ingredients ” section except water.
Choose items from “enhanced ingredients” section according to u r taste and availability.Mix them.Now by Adding little by little water, make it a soft batter.it should neither runny nor thick. Keep it aside.
Now take a tava and grease it with oil. Take small ball sized dough and put it on middle of tava and spread it thinly with your hand or with a spoon in a round shape like a small roti. Pour little oil evenly on top of it& put it on medium flame. If one side is done and somewhat crispy then turn it with a spatula and cook the other side too.
Use a polythene paper to make roti.Keep a clean polythene paper(without crumples) on the working surface, Now dip u r hands in water only to make it moisture and take the ball sized dough and make roti on this and then shift it to tava and follow the above cooking procedure.
Serve it hot with traditional allam pachadi( ginger chutney).