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Chakkalu Savoury Rice Crackers stacked on a plate.
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Chakkalu Savoury Rice Crackers | Chekkalu Recipe | Thattai

Chakkalu-Savoury Rice Crackers are amazing festive snacks prepared with rice flour and a few spices that are crunchy and can be enjoyed anytime with a hot cup of tea or coffee.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Snack / Festive Snack / Diwali Snacks, Snacks (Street Food)
Cuisine: Indian (South Indian)
Keyword: Chakkalu, Rice Crackers, Chekkalu, Pappu Billalu, Tahttai, nappattu,
Servings: 50 to 60 depending on the size
Calories: 55kcal
Author: Padma Veeranki


  • 3 cups Rice Flour
  • 3 tbsp Butter
  • 1 tsp Salt or as per your taste

To Soak:

  • ¼ cup Sago soak in ½ cup milk for 5 hours (optional)
  • ¼ cup Channa dal soak in 1 cup water for at least 2 hours

For the paste:

  • 12 Green Chillies
  • 2 inch Ginger roughly chopped
  • Few Curry Leaves
  • 1 tbsp Cumin Seeds


  • In a big bowl mix Rice Flour with salt and butter.
  • Grind green chillies, ginger, curry leaves and cumin seeds to a coarse paste in blender.
  • Add ground paste to the flour and mix well.
  • Add drained chana dal and sago and mix well.
  • Just sprinkle few drops of water (1/4 cup approximately) and knead to a smooth dough.
  • While you start making the chakkalu, heat oil over medium heat in a deep pan or kadai.
  • Divide the dough into equal gooseberry sized balls.
  • Smear few drops of oil on a plastic sheet or a butter paper. Take each ball and flatten it using your palms to a disc, 2-3" in diameter on the greased sheet.
  • Repeat the process and make around 6 to 8 for each batch depending on the size of your kadai.
  • Once the oil is smoking hot, slide them carefully into the kadai.
  • Fry them over medium heat until golden brown turning sides in between for even browning.
  • Once they get the light golden brown colour, drain them onto an absorbent paper napkin to remove excess oil.
  • Repeat the process till you are done with the dough.
  • Cool down completely and store them in an airtight container.

Recipe Video


  • Prep time give does not include soaking time.
  • Good quality Rice Flour is the key factor for the taste and texture of perfect Chakkalu. If the rice flour is very finely ground, it will result in hard chekkalu.
  • While frying Rice Crackers, the remaining dough should not be left open, as it will dry out. Instead cover the dough with a moist cloth completely. This is to retain the moisture in the dough and not to dry up. Or you can mix the dough in small quantities for each batch of Chakkalu.
  • Adjust seasonings and spices to suit your taste.
  • Using sago is optional. You can skip if you have not planned well in advance to prepare Chakkalu because soaking sago needs some time.
  • Variations: You can also add a quarter cup of ground fried Gram powder to the dough, which gives a nice taste to the Chakkalu.
  • You can also include peanuts, which gives a unique taste.
  • Storing: Let the rice crackers cool completely before storing in an air tight container. They keep good for a couple of weeks.