Authentic South Indian Jantikalu Recipe: A Crunchy Snack Delight

Ingredients

1 cup Rice Flour
1/2 cup Besan (Chickpea Flour)
1/4 cup Moong Dal Flour
1/4 teaspoon Ajwain (Carom Seeds)
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Asafoetida (Hing)
2 tablespoons Hot Oil
Salt, to taste
Water, as required for kneading
Oil, for deep frying

Steps and instructions

In a large bowl, mix rice flour, besan, moong dal flour, ajwain, red chilli powder, asafoetida, and salt.
Heat up 2 tablespoons of oil until it's hot. Add the hot oil to the flour mixture.
Mix the hot oil into the flour mixture until it forms a crumbly texture.
Gradually add water and knead the mixture into a soft, pliable dough.
Heat oil for deep frying in a pan on medium heat.
Meanwhile, place a portion of the dough in a jantikalu press/maker. If you don't have a jantikalu maker, you can also use a piping bag with a star nozzle.
Once the oil is hot, press the jantikalu maker directly over the pan and let the dough fall into the oil in circular swirls. Be careful not to overcrowd the pan.
Fry the jantikalu on medium heat until they turn golden brown, flipping occasionally for even cooking.
Once done, use a slotted spoon to remove the jantikalu from the oil, draining the excess oil.
Place the fried jantikalu on an absorbent paper towel to remove any remaining oil.
Let the jantikalu cool completely before storing them in an airtight container. Enjoy as a snack at any time.

Tools for making

Large Bowl - for mixing the dry ingredients and kneading the dough.
Jantikalu Press/Maker - used to shape the jantikalu dough into spiral swirls before frying. If unavailable, a piping bag with a star nozzle can be used as an alternative.
Pan - for deep frying the jantikalu.
Slotted Spoon - for removing the fried jantikalu from the oil.
Absorbent Paper Towel - used to drain excess oil from the fried jantikalu.

Recipe variations

Using whole wheat flour or millet flour instead of rice flour for a healthier option.
Adding sesame seeds or cumin seeds for added flavor and texture.
Adding finely chopped onions, green chilies, or curry leaves to the dough for a savory twist.
Replacing besan with urad dal flour for a different taste.
Making a gluten-free version by using a gluten-free flour blend.
Adding crushed black pepper or chaat masala for a spicier flavor.
Experimenting with different spices such as turmeric powder, garam masala, or fennel seeds.
Adding grated cheese or paneer to the dough for a cheesy variation.
Making a sweet version by adding sugar, cardamom powder, and a pinch of saffron.
Using vegetable or olive oil instead of hot oil for a lighter option.

Recipe overview

Jantikalu, also known as murukku in some regions, is a popular South Indian snack prepared from a mixture of flours. This crispy and savory delight is a perfect accompaniment for your tea or coffee and is often enjoyed during festive occasions or as an everyday snack. Made with ingredients like rice flour, besan (chickpea flour), moong dal flour, and a mix of spices, jantikalu has a unique taste and texture that is sure to please your palate. Although the process might seem a bit detailed, it's quite straightforward and absolutely worth it. Get ready to fill your home with the wonderful aroma of these freshly fried delights. Once you start munching on them, you will find it hard to stop!

Common questions

Can I substitute rice flour with another type of flour? Yes, you can substitute rice flour with all-purpose flour or wheat flour, but the texture and taste of the jantikalu may vary.
How can I make the jantikalu spicier? If you prefer spicier jantikalu, you can increase the amount of red chilli powder according to your taste.
Is it necessary to use a jantikalu maker? No, if you don't have a jantikalu maker, you can use a piping bag with a star nozzle to achieve a similar shape.
Can I store the jantikalu? Yes, you can store the jantikalu in an airtight container once they have cooled completely. They will remain crispy for a few weeks.
Can I double the recipe? Yes, you can double or even triple the recipe to make a larger batch of jantikalu.
Can I reheat the jantikalu? Yes, you can reheat the jantikalu in an oven at a low temperature to restore their crispiness.

Serving dishes and utensils

Jantikalu Press/Maker - A tool used to shape and form the jantikalu dough into swirls before frying.
Piping Bag with Star Nozzle - An alternative to the jantikalu press/maker, used to form the dough into swirls before frying.
Slotted Spoon - A utensil with slots or holes that allows excess oil to drain when removing the fried jantikalu from the pan.
Pan - A deep frying pan or kadai used for frying the jantikalu.
Paper Towel - An absorbent paper towel used to drain excess oil from the fried jantikalu.
Airtight Container - A container with a tight-fitting lid used for storing the jantikalu and keeping them fresh.

Origin stories

Jantikalu, a popular crunchy snack, hails from the Southern part of India, particularly the Andhra Pradesh region. Traditionally made during festivals and family gatherings, it's known for its unique texture and addictive spicy taste. The name 'Jantikalu' interestingly refers to the process of its creation - 'janth' means 'twist' and 'kali' means 'to make', reflecting the circular swirls of the snack as it is dropped into hot oil. A fun fact about Jantikalu is that despite being a festive snack, it's often associated with a common saying in Telugu households, "Pelliki mundu Jantikalu petteyadam" which translates to "Putting Jantikalu before the wedding". This phrase is used metaphorically when someone is attempting to do things out of order or sequence, giving this simple snack a deeper cultural significance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.