Sago Jantikalu/Murukku... | How to make Sago Jantikalu/Murukku...

By Zeenath Amaanullah  |  27th May 2017  |  
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  • Sago Jantikalu/Murukku..., How to make Sago Jantikalu/Murukku...
Sago Jantikalu/ Zeenath Amaanullah
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About Sago Jantikalu/Murukku... Recipe

A famous Andhra snack dish popular for it's crispy and crunchy texture. This is an interesting twist given to it by me. Enjoy these on a lazy weekend evening or during the heavy downpour outside and you remain indoors due to that. This is a perfect snack idea during the cold winter evenings too. In short, it is just apt for any day and best enjoyed with a hot beverage of your choice.

Sago Jantikalu/Murukku... is an authentic dish which is perfect to serve on all occasions. The Sago Jantikalu/Murukku... is delicious and has an amazing aroma. Sago Jantikalu/Murukku... by Zeenath Amaanullah will help you to prepare the perfect Sago Jantikalu/Murukku... in your kitchen at home. Sago Jantikalu/Murukku... needs 15 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Sago Jantikalu/Murukku.... This makes it easy to learn how to make the delicious Sago Jantikalu/Murukku.... In case you have any questions on how to make the Sago Jantikalu/Murukku... 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 Zeenath Amaanullah. Sago Jantikalu/Murukku... will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Sago Jantikalu/Murukku...

Ingredients to make Sago Jantikalu/Murukku...

  • sago pearls 1 cup
  • Rice flour 1 cup
  • Gram flour 1/2 cup
  • salt to taste
  • red chilli powder 1 tsp
  • sesame seeds 1 tbsp
  • Carom seeds crushed (ajwain) 1 tsp
  • cumin seeds 1 tsp
  • Hot oil 1 tbsp
  • oil for frying

How to make Sago Jantikalu/Murukku...

  1. Dry grind the sago pearls as the first step.
  2. Now add in all the rest of the ingredients to make a smooth dough.
  3. Hot oil gives crisp jantikalu. It is therefore recommended.
  4. Let the dough rest until the oil heats up.
  5. Start frying these once the oil is ready.
  6. Fry these on medium to high flame taking care not to burn them.
  7. They should retain the crunch yet get cooked thoroughly.
  8. Do not panic as they tend to be soft when they are hot.
  9. Once they cool down or get down to the room temperature, they become crispy and crunchy.
  10. Store them in airtight containers and enjoy upto more than 10 days.

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