Checkout for other janthikalu recipes here:
Masala Mulla Murukkubr /> Murukku
Ribbon Pakoda
Thattai
Sev
Checkout for Sankranthi sweets here:
Ariselu
Chakkara Pongali
Palli Undalu
Pappu Undalu
Til Chikki
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Janthikalu is a savoury, can be served any time.
Ingredients:
- 4 Cups Rice
- 2 Cups Roasted Bengal Gram
- 1 Cup Saggubiyyam/Sabudana
- Salt to taste
- 1 tsp Red Chilli Powder
- 1 Tbsp Til
- 1/2 tbsp Ajwain/Carom Seeds
- 1/2 tbsp Hot Oil
- Oil for Frying Janthikalu
Procedure:
- In a wide bowl mix rice, roasted bengal gram and saggubiyyam.
- Make a fine flour out of them in the flour mill.
- If is not possible to get it done in the flour mill, make flours at home only. is not
- I feel it is better to get it done when we have the opportunity.
- We can store the flour for futher use also.
- Meassure 1 cup of the flour, add it in a mixing bowl.
- Add salt to taste, red chilli powder and til.
- Add carom seeds and hot oil.
- Mix it well and slowly add water.
- Make a stiff and smooth dough.
- The dough should not be sticky.
- Heat enough oil for frying in a thick bottom kadai.
- We get different sizes and varieties of perforated plates to make janthikalu.
- Fix one of them with the janthikalu maker.
- Apply oil inside the maker. Take small portion of murukku dough, place it in the maker.
- Gently place the top spindle over it and press the murukku on to a paper.
- If you are confident enough like me, you can press them directly into the hot oil.
- Fry them in medium flame, till they turn golden color.
- Or till they float on top of oil and shhh sound stops.
- Take them off from oil and place on a kitchen tissue or on a news paper.
- So the excess oil absorbs by it.
- Once cooled store them in an air tight container.
- Serve janthikalu with a hot cup of tea.
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