firstly, in a large bowl take 2 cup rice flour, ½ tsp pepper, 1 tsp cumin, 1 tsp sesame, pinch hing and ½ tsp salt.

add 1 tbsp butter and mix well. crumble and mix until the flour turns moist.

add crushed curry leaves, chilli and ginger mixture to flour.

also add ¼ cup chana dal (soaked for 1 hour).

mix well making sure all the spices are combined well.

furthermore add water as required and knead to smooth and soft dough.

now grease the butter paper with oil. alternatively use plastic sheet or banana leaf.

pinch a small ball sized dough.

further, flatten over greased butter paper.

press gently, forming a slightly thin disk.

peel the chekkalu gently, and deep fry on medium hot oil.

make sure to flip over and fry both sides on low to medium flame.

fry until the chekkalu turns crisp and slightly golden. takes approximately 10 minutes.

drain off over kitchen paper to absorb excess oil.

finally, store chekkalu in an airtight container and enjoy for a month.