Janthikalu are a Andhra savory festive dish. These are made ahead of time for any festivals or happy occasions along with a sweet dish. Janthikalu can be made of mixing few different flours along with flavorings add to it. The mixing flours doesn't have to be the same always. My grand mom use to mix rice flour with atta flour to make janthikalu, which are very friendly to your tummy. Here I'm sharing one of those versions of Janthikalu with you all.
Ingredients
2Cups rice flour
1Cup besan
1/2Tsp turmeric
4Tsp chili powder {adjust as needed}
2Tbs sesame seeds
2Tbs melted ghee
2&1/2Tsp salt {adjust as needed}
1Cup + 1Tbs water
Oil for deep frying
Directions
Making Dough
- To that add chili powder, sesame, salt, turmeric & ghee.
- Mix them well with a spatula.
- Now add 1cup water little by little to the flour & mix to form a ball of dough.
- Adjust salt & chili powder if needed.
- Close it with a wet cloth and keep aside while the oil is getting hot.
Making Jantikalu
- Divide dough into 4 equal balls.
- Wet your hands & then pick a dough balls & place it in the murukku maker as shown above.
- Mean while heat oil for deep frying on medium heat.
- Test the murukku maker before going ahead.
- Now press janthika in a circular motion as shown in the above figure in to hot oil.
- Oil will bubble up & as the janthika is cooked it reduces.
- Turn over janthika for even frying on both sides.
- Once it is cooked well remove it on to a paper towel to absorb the left oil.
- Now repeat the same with rest of the dough.
- Later store janthikalu in a air tight container to keep the fresh.
Note
- Oil should be perfectly hot.
- To test the heat of oil,drop a pinch of dough ball in to oil & it should float immediately on top.
- If you are making dough a little head of time, than close it with a wet towel to, so that the dough won't dry out.
- Be careful with hot oil.
