By now you may have guessed that I am trying to introduce you to more South Indian home cooking. This is another popular homemade snack from Andhra. These are crunchy, gluten free and really very moreish even if I say so myself.
½ cup heaped rice flour plus more for dusting
2tsps channa dhal (split chick peas), soaked in water for ½ hour
1 heaped tsp cumin seeds
A big pinch of asafoetida (optional)
Salt to taste
Oil for deep frying
Boil half a cup of water with salt, cumin seeds and asafoetida. When it is rapidly boiling, remove from heat and add the soaked channa dhal. Immediately add the rice flour and mix well. As soon as it is cool enough to handle, knead for a minute until it all becomes pliable.
Use a little extra rice flour for dusting and roll out a quarter of the dough. Using a cookie cutter or a glass, cut round shapes about 5cms wide.
Heat oil to 180 degrees C (or if you add a small piece of dough, it should spring up to the top immediately) in a kadai or a small sauce pan. Fry in batches until crispy and golden brown. Makes 18 – 20 appachulu or crackers. Great to have with masala chai on their own or you could use it as a base for some chutney and cheese.