Wash and soak chana dal for 30 mins. or You can also soak in hot water for 10 mins.

Add rice flour, salt, jeera, chili powder, ginger, chilli paste, curry leaves to a mixing bowl.

Mix everything well. Discard the water and add chana dal too.

Bring 6 tbsps water to a boil and add butter to it. Allow the butter to melt. Then pour it to the rice flour.

The mixture will turn hot. Carefully mix well. Pour more hot to warm water and make a non sticky dough. Do not knead. Check salt and add more if needed. Cover until the mixture is used up.

Heat oil in a kadai.

While the oil heats up, make 14 to 15 equal sized balls.

Spread a clean and dry white cloth. or use a parchment paper.

Place the balls and begin to flatten them to a thin puri (as thin as possible). The dough begins to crack, just stick it up or dip your fingers in water and continue to spread.

Ensure chekkalu are thin and even. To prevent puffing you can also prick them randomly with a fork.

Test if the oil is hot enough by dropping a small flat piece of dough to the oil. It must rise immediately without browning.

Gently remove the chekkalu and drop them in hot oil. The flame has to be medium high.

When golden flip & fry until golden and crunchy. Bubbles will cease when they are done.

Remove them to a colander to keep them crunchy.

Cool chekkalu completely and transfer to a air tight jar.