CHUPPULU - Rice Disks | How to make CHUPPULU - Rice Disks

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • CHUPPULU - Rice Disks, How to make CHUPPULU - Rice Disks
CHUPPULU - Rice Disksby Sujatha Ratnala
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About CHUPPULU - Rice Disks Recipe

A tour into popular evening fried snacks – CHUPPULU, CHEGODALU, JANTIKULU & GODHUM GOTTAM !! Chuppulu is a crunchy and crispy snack made with moist rice flour and sesame seeds. For the calorie conscious folks - Riced based snacks especially CHUPULU absorb less oil during frying. A tricky procedure for beginners.. Ones you master it, it is quite simple. For marriages and auspicious occasions, huge chuppulu in the size of a plate used to be made during my childhood and its hardness a testimony to one’s teeth. The recipe credit goes to my fil’s sister Tirumala pinni.

CHUPPULU - Rice Disks is an authentic dish which is perfect to serve on all occasions. The CHUPPULU - Rice Disks is delicious and has an amazing aroma. CHUPPULU - Rice Disks by Sujatha Ratnala will help you to prepare the perfect CHUPPULU - Rice Disks in your kitchen at home. CHUPPULU - Rice Disks needs 20 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking CHUPPULU - Rice Disks. This makes it easy to learn how to make the delicious CHUPPULU - Rice Disks. In case you have any questions on how to make the CHUPPULU - Rice Disks you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sujatha Ratnala. CHUPPULU - Rice Disks will surely satisfy the taste buds of your guests and you will get compliments from your guests.

CHUPPULU - Rice Disks

Ingredients to make CHUPPULU - Rice Disks

  • rice - 2 glass
  • sesame seeds (nuvvulu) - 1/4 glass
  • salt - 1 tsp or to taste
  • oil for Deep frying

How to make CHUPPULU - Rice Disks

  1. To prepare the moist rice flour, soak the rice for 3 hours. Dry it indoors for 5 minutes over a thick towel. The excess water should be drained but the rice should have the moisture. Grind it in a mixer and sieve it in a fine flour filter.
  2. In a mixing bowl, measure 1 glass of finely filtered rice flour. Add the sesame seeds, salt and add required water to form a smooth dough. Place a folded cotton bedsheet on a kitchen platform. This will aid removing the moisture from the chuppulu.
  3. Roll out and keep laddoo sized portions of dough in your palm. With the tip of fingers, rollout an edge and place the edge on the bedsheet. Slowly start pulling your hand in a circular manner like Muruku. The pull will prevent sticking to hand.
  4. If the dough is watery, it will start flowing and spreading. Add a little flour in this case. If it is too hard, free movement for making chuppulu will not be achieved. Allow the chuppulus to dry on the bedsheet for 5 minutes.
  5. Deep fry these chuppulus in a kadai on a medium flame till they turn light golden colour. Excessive heating will cause it to turn bitter.
  6. Store in an air tight container.

My Tip:

Try it with a small glass of flour for the first time. In case the shape is not perfect, mix back the dough and dilute if needed. Keep additional flour handy if the dough gets soggy. Making the dough with less water can result in very hard chuppulu. So make a judgement for shapes and taste.

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