JANTIKALU | How to make JANTIKALU

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BySujatha Ratnala
Created on 17th Feb 2016
  • JANTIKALU, How to make JANTIKALU
  • JANTIKALU | How to make JANTIKALU (2 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016

About JANTIKALU

An extremely low effort, low time high return and easy to make snack with readily available flours at home. A frequented snack in our kitchen. Recommended for beginners.

JANTIKALU, a marvellous creation to spice up your day. JANTIKALU is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingJANTIKALU is just too tempting. This amazing recipe is provided by Sujatha Ratnala. Be it kids or adults, no one can get away from this delicious dish. How to make JANTIKALU is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of JANTIKALUby Sujatha Ratnala. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. JANTIKALU is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time5mins
  • Cook Time15mins
  • Serves4People
JANTIKALU

Ingredients to make JANTIKALU

  • Rice flour- 1 glass
  • Besan - 1 glass
  • Ajwain (vam) - 1 tsp
  • White chilli powder (chema mirapkai gunda) - 1/4 tsp or to taste
  • Salt - 1/2 tsp or to taste
  • Oil- 1 tsp
  • Oil for Deep frying

How to make JANTIKALU

  1. Mix all the ingredients in a mixing bowl except the oil. Add 1 tsp of hot oil. Add water and make a semi-tight dough. Keep it covered for 5 minutes.
  2. Heat oil in a wide kadai in high flame. Make a portion of the dough and put it in a Jantikulu maker which has 3 holes about 3 mm wide. Test for the dough consistency by pressing. If it is difficult, add additional water to the dough.
  3. In one go, shoot out the entire content of the Jantikulu maker in the oil by moving it from the periphery to inside and where ever gaps are seen. A big single muruku like structure will be formed.
  4. After golden colour, turn over and fry the other side. Remove using a big colander like spatula (sataram) and keep on paper napkins.
  5. With the remaining dough, make jantikulu. Around 5 to 6 jantikulu can be made with medium glass measurement.
  6. After cooling, store in an airtight container as is. While serving, it can be broken into fragments.
My Tip: a) If white chilli powder is not available, use green chilli paste, pepper powder or red chilly powder as alternatives. b) To begin with, try making a small size jantikulu carefully in the oil.

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