Jantikalu

Jantikalu.

Jantikalu is famous among savory snacks in Andhra. Jantikalu are made by a special instrument called jantikalu maker with a circular plate. Jantikalu recipes vary in the different type of flours or spices being used. Here, rice flour and urad dal flour is mixed with hot oil and water into a soft dough along with spices. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color.
Makes: around 15 Jantikalu

Ingredients:

Rice Flour 2 Cups
Urad Dal 1/2 Cup
Sesame Seeds 1/2 tsp
Ajwain 1/4 tsp
Extremely Hot Red Chili Powder 1/8 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Heat 2 tbsps of oil to smoking point and remove from heat.
Roast and grind the urad dal into fine powder.
In a mixing bowl, sift rice flour, urad dal and salt.
Add the sesame seeds, ajwain and mix well.
Slowly pour the hot oil into the mixing bowl and knead the mixture.
Add enough water to the mixture and knead till it forms into a bit loose dough.

Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with cirular perforations in it.

Spread a plastic wrap or a tissue on a table.
Slowly press and move the muruku maker in circular motion to let the strings drop onto the plastic wrap.
Form a small 3 – 4 inch disks with the dough.

Heat oil in a deep frying pan on medium – low heat.
Slowly drop the prepared jantikalu into hot oil.
Deep fry the jantikalu until light golden color on both sides and remove onto a absorbent paper.
Make sure the jantikalu are light and crisp, else deep fry again till crisp.
Serve jantikalu as a tea time snack.
Notes: Make sure not to over fry the jantikalu. Adjust the flame occasionally to let the oil have a constant temperature.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of melted butter to the dough if murukulu comes out hard to bite after deep frying.
Variations: Sometimes ground roasted gram powder or roasted chand dal powder is added to the rice flour.
Other Names: Jantikalu, Biyyam Pindi Jantikalu, Madugulu.