Saggubiyyam Chekkalu Recipe - Nippattu - Thattai Recipe in Tamil

Saggubiyyam Chekkalu or Thattai recipe is one amongst the traditionally made savouries during festive occasions. It is a variation of Rice Crackers which are made in different shapes and sizes also called as Sabudana Chekkalu, Nippattu recipe in kannada, Thattai murukku recipe in tamil, Appalu, Chekkalu in telugu.

My friend's mom send me this savoury.
When I tasted chekkalu I really liked them a lot and was planning to do this since long. But I don't know how to make the recipe. I just figured out the process with a guess and it worked.The Sago Rice Crackers which I made matched with the rice crackers sent by my friend's mom. 

Saggubiyyam Chekkalu - Ingredients

(Makes 40 to 50 pieces, shelf life : 1 month)

1. Sago - 50 gms
2. Rice Flour - 300 gms
3. Red Chilli Powder - 4 tsps
4. Salt - To taste
5. Turmeric Powder - 1 tsp
6. Oil - For Deep Frying

How to make Nippattu Recipe in kannada or Thattai Recipe in Tamil - Procedure

1. Heat oil in a deep bottomed pan
2. Mean while wash sago and pour some water preferably 2 to 3 times the quantity
of sago
3. Keep this bowl containing sago on low flame and keep stirring
4. Sago becomes soft and gooey
5. When sago starts loosing its shape then immediately switch off the flame and pour sago in rice flour
6. Add red chilli powder, salt and turmeric powder to the flour and mix loosely
7. When sago is nicely mixed in the flour add water and mix nicely to form a dough
8. Pinch small portions of dough (a small lemon sized ball) and press them flat as discs
9. Now deep fry these discs in hot oil 2 to 3 at a time
10. Likewise finish off the whole dough, Saggubiyyam Recipes are ready to serve
11. They can be eaten directly or you can serve with tomato ketchup
12. 40 to 50 chekkalu can be made with the above mentioned quantities of ingredients
13. Shelf life for Saggubiyyam Chekkalu is 1 month