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

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • Photo of CHUPPULU - Rice Disks by Sujatha Ratnala at BetterButter
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 aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When CHUPPULU - Rice Disks is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing CHUPPULU - Rice Disks at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of CHUPPULU - Rice Disks by Sujatha Ratnala in step by step with pictures so you can easily learn how to cook the perfect CHUPPULU - Rice Disks at your home without any difficulties. CHUPPULU - Rice Disks is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

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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