Soak the bengal gram dal in water for 1.5 hours.
After 1.5 hours , drain the water from the bengal gram dal and keep it aside.
Take a bowl. Add the rice flour, 2 tablespoons of hot oil , salt , red chilli powder, cumin seeds,chopped curry leaves and combine well.
Now add the soaked bengal gram dal to it and mix it well to avoid lumps.
Pour little water and make a soft dough. Allow it to rest for a while.
In the meantime, heat oil in a kadai over a medium flame.
Grease your palm with oil . Take a small portion of the dough and place it on a soft & wet cloth. Now flatten the ball to form a thin disc.With the help of a fork / a knife , prick the thin disc to prevent puffing.
Carefully , place the flattened disc into the hot oil and fry until it turns golden brown.
Follow the above process for the rest of the dough and deep fry the chekkalu until they turn golden brown in color.
Serve hot Pappu Chekkalu with tea/coffee. These can be stored in an airtight container for a month or two.