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Photo of JANTIKALU by Sujatha Ratnala at BetterButter


Sujatha Ratnala
5 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later


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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Andhra Pradesh
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Rice flour- 1 glass
  2. besan - 1 glass
  3. Ajwain (vam) - 1 tsp
  4. White chilli powder (chema mirapkai gunda) - 1/4 tsp or to taste
  5. salt - 1/2 tsp or to taste
  6. oil- 1 tsp
  7. oil for Deep frying


  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.

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