Aadat yeh achi hai, aadat yeh sachchi hai…la..la.a…maa mane sirf Dettol ka dhula…that’s lil’M humming in my ear…while watching snowwhite on tab. It’s been crazy since the time she is at home…no no…not complaining…but man you need good boost of energy to handle this generation kids….questions, dreams, imagination, activities,…….my God…mamma… Do we get butter from butterflies?, Why our blood is red?, Why do we have seasons?, Why different people have different hair color and body color? Why do people get old?? OMG…I will get old answering these…but it is fun to answer these loving questions….you too will learn amazing facts in the process…who knows if you get a chance to participate in KBC… 🙂 Now someone please get me a strong elachiwali chai with some murukku to boost my energy…. 😉
Coming to the recipe of Jantikalu, at home we generally don’t use chickpea flour (besan) to any murukku recipe. My aunt, from whom I learnt to make most of the murukku varieties, says chickpea flour is not gentle on the stomach and so try avoid adding it to any long shelf life deep fried recipes. Instead of chickpea flour I use urad dal flour. We have a mill near our house and when we friends decide to make some savoury snacks we get urad dal and rice get milled in there. Now a days I am using a cup of oats flour too while making murukku. Jantikalu or Chakralu as we call it at home is yet another variety of murukku, which is usually made during festivals in Andhra. Here is the recipe of crunchy and yummy jantikalu….
- 2 ½ cups Rice flour
- 1 cup Urad dal flour
- 1 cup Oats, dry roasted and powdered
- ½ tbsp. Ajwain/Carom seeds
- 1 tbsp. Sesame seeds
- 1 tbsp. Red chili powder
- 3 tbsp. hot Ghee/Butter/Oil
- Salt as per taste
- Oil for deep frying
- Water for kneading
- Swift rice flour, urad dal and oats powder for 2-3 times. To this add sesame seeds, ajwain, red chili powder, salt and hot ghee. Gently using your fingers mix till the mixture resembles bread crumbs.
- Knead into stiff dough by adding little by little water. The dough should be soft enough to pass through the murukku presser.
- Heat enough oil in a deep frying vessel. Grease murukku maker with oil and use small holed disc/attachment. Stuff murukku presser with the above kneaded dough till ¾ of its capacity.
- When the oil is hot enough to fry these jantikalu, reduce the flame. Gently press and swirl the murukku maker in the circular motions on top of the oil keeping your hands at same distance. (You need practice to do it).
- Once you add jantikalu dough to the hot oil, it froths up. Slowly the bubbles will subside. Now using a slotted spoon gently and very slowly flip it. On medium flame fry till both the sides turn nice golden in color. Drain and remove from oil. Repeat till you complete the dough.
- Once the jantikalu reach room temperature, store in a clean and dry air tight container.
- Add love to make these jantikalu taste ‘Yummy’.