Traditional Chekka Garelu Recipe Brings Crunchy South Indian Flavour

Some traditional recipes never really disappear from home kitchens. Chekka Garelu is one such snack, known for its crisp bite, simple ingredients and long shelf life.

Made mainly with urad dal and green gram, the snack gets its distinctive texture from coarsely ground lentils. The mixture is shaped into thin discs and fried twice, which helps produce the crunchy finish associated with this old style recipe.

Ingredients

Two cups of urad dal with the skin

Half a cup of green gram dal

Two teaspoons of cumin seeds

A small piece of ginger

Five to six green chillies

Salt according to taste

Oil for deep frying

How to make Chekka Garelu

Start by washing the urad dal and soaking it overnight. Wash the green gram as well and soak it separately for around two to three hours.

Once the soaking is complete, drain both dals thoroughly. This step matters because excess water can make the mixture soft and affect the final crispness. Leave the drained dals in a strainer for some time so that as much moisture as possible is removed.

Meanwhile, prepare the seasoning. Add cumin seeds, ginger, green chillies and salt to a mixer and grind them into a slightly coarse paste. There is no need to make it completely smooth.

Next, grind the drained dals in small batches. Use short pulses and avoid adding water. The mixture should remain coarse rather than turning into a smooth batter. A slightly coarse texture helps the garelu become crisp after frying.

Transfer the ground mixture to a bowl and mix in the prepared spice paste. Check the seasoning and adjust the salt if needed. The mixture should hold together when pressed.

For shaping, take a clean cotton cloth, wet it and squeeze out the excess water. Place a small portion of the mixture on the cloth and flatten it into a thin round disc. Traditionally, wooden moulds were used for this step, which is why the snack became known as Chekka Garelu. A small hole can be made in the centre if desired.

The frying is done in two stages. First, heat enough oil in a deep pan and fry the discs over low to medium heat until they are only partly cooked. Do not let them become fully crisp at this stage. Remove them and allow them to cool completely.

Once the first batch has cooled, heat the oil again. Lower the flame and fry the partially cooked garelu for the second time. Turn them occasionally so that they cook evenly on both sides. Continue until they develop a deep golden colour and a firm, crunchy texture.

After frying, place the garelu in a strainer to drain excess oil. Let them cool completely before transferring them to an airtight container.

When stored properly without moisture, Chekka Garelu can remain suitable for consumption for around 15 days. They can be served as an evening snack with tea or enjoyed whenever a crunchy homemade bite is needed.

The double frying process and careful removal of moisture are the key points in this recipe. Getting these two steps right can make a noticeable difference to the final texture.