Janthikalu is an Andhra traditional savory snack.There are many variations of doing this janthikalu the key ingredient is rice flour.Here i used rice flour,Roasted urad dal powder,roasted moong dal powder.The other variations are using chick pea flour/besan/senaga pindi instead of urad dal and moon dal powder.Using onlu urda dal and rice flour is also one variation of making jnathikalu.
here i used moon dal and urad dal with skin so they are bit dark in colour.But this version of making gives more crispy than the other one and healthy too as we are using more lentils with skin.
Ingredients
Rice flour - 2cups
Monng dal/pesalu/pesaru pappu - 1/2cup
Urad dal/Minapappu - 1/2cup
Ajwain - 2tsp
salt
Red chili powder - 1tsp
Ghee/butter - 2tsp
Oil - deep frying
Procedure
1. Roast the moong dal and urad dal in a wide pan in low flame till they turn light brown in colour.
2. Make a fine powder with the roasted lentils(moong dal,urad dal) using blender/mixie/grinder.
3. Take a mixing bowl add rice flour,roasted lentil powder,salt,red chili powder,ajwain,ghee and combine well.Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.
4. Take the janthikalu gottam/murukku press and use disc with small holes.
5. Heat oil which should be sufficient for deep frying in a heavy bottom vessel.
6. Fill the dough in a janthikalu gottam and once the oil is hot, reduce to medium flame and press the jantikalu gottam to make concentric layers of the janthikalu dough or if you are new to it you can simply press at same place it will automatically form like layers. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a light brown shade. Remember the frying has to be done on medium flame to achieve good colour and crispness.adjust the flame.
7. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic/plastic container.
Your crispy andhra savory snack jnathikalu are ready to enjoy.
here i used moon dal and urad dal with skin so they are bit dark in colour.But this version of making gives more crispy than the other one and healthy too as we are using more lentils with skin.
Rice flour - 2cups
Monng dal/pesalu/pesaru pappu - 1/2cup
Urad dal/Minapappu - 1/2cup
Ajwain - 2tsp
salt
Red chili powder - 1tsp
Ghee/butter - 2tsp
Oil - deep frying
Procedure
1. Roast the moong dal and urad dal in a wide pan in low flame till they turn light brown in colour.
2. Make a fine powder with the roasted lentils(moong dal,urad dal) using blender/mixie/grinder.
3. Take a mixing bowl add rice flour,roasted lentil powder,salt,red chili powder,ajwain,ghee and combine well.Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.
4. Take the janthikalu gottam/murukku press and use disc with small holes.
5. Heat oil which should be sufficient for deep frying in a heavy bottom vessel.
6. Fill the dough in a janthikalu gottam and once the oil is hot, reduce to medium flame and press the jantikalu gottam to make concentric layers of the janthikalu dough or if you are new to it you can simply press at same place it will automatically form like layers. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a light brown shade. Remember the frying has to be done on medium flame to achieve good colour and crispness.adjust the flame.
Your crispy andhra savory snack jnathikalu are ready to enjoy.
- While frying adjust the flame careful not make them very dark.
- I like them to be small so i do break them when frying itself.
hey nice one. congrats for winning MLLA 36 :) following you
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