Jantikalu or Muruku
It is a south indian snack made with rice flour and gram flour (senaga pindi or besan). This recipe is my moms recipe. She used to make this very often... I tried it many time but it wont taste same as my moms ones. At last i got it perfect now. In south india we mostly make this for festivals. Murukku has many variations in making and it tastes different if we replace are add even one ingredient. This recipe is basic one.
jantikalu in different languages :- gujarati: ચકરી chakri; marathi: चकली , chakli ; tamil: మురుకులు murukulu; telugu: చక్రాలు chakralu, or జంతికలు jantikalu; konkani: chakri or chakkuli.
Jantikalu recipe
ingredients
4 cups rice flour
1 cup gram flour (senaga pindi or besan)
1 cup butter (melted)
1 cup gram flour (senaga pindi or besan)
1 cup butter (melted)
1 tablespoon salt
2 tablespoons sesame seeds
2 teaspoons red chilli powder
1\2 to 1 teaspoon baking soda
oil to deep fry (1 liter approx)
water 1 glass
and also we need jantikalu making machine like this one in pic. It is found in the market.
Method
1. In a large bowl take all the ingredients except butter, water, oil. Mix thoroughly till every ingredient is mixed.
2. Now melt butter, add it to above mixture.And mix it well.
3. And then slowly pour water mix it till it becomes like roti aata (little bit loose than roti aata)
4. Heat kadai ( wide mouthed) and pour in oil. when oil get hot.Then grease jantikalu making machine, fill in with flour mixture.
5.That machine has different plates with different shapes of wholes, you can use any plate of your choice except one with flat slits.
6.( this step is very dangerous) now sim the gas and press flour mixture into the hot oil. remember never use wet hands to press.. and make it as fast you can so that the oils heat does not touch your hand.
7. And if you are using a plate with big holes keep gas simmer for few minutes and then make it high. and you are using a plate with very small holes keep oil in high and take it out as soon as it will turn little golden otherwise it will burn and taste bitter.
8. Take out from oil without getting brown
