janthikalu recipe | murukulu recipe | crispy janthikalu | minapappu janthikalu | vismai food

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Janthikalu Recipe Black Gram (Urad Dal ) is boiled to a soft consistency and three times its measure Rice Flour is added to it along with Heeng, Ajwain, Salt and Til. This mixture is pressed through a jantika mould and fried to a golden colour. The Jantikalu are delicious.

Jantikalu and Sev are the usual preparations at festival times. Each household has its own version of these preparations and small variations are found here and there. The Urad Dal Jantikalu are indeed out of this world!

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Tips

Urad Dal (Black Gram):

• Soak the Dal and boil it to a soft consistency. Then grind it to a smooth paste. The sticky consistency helps to give the right touch to the Jantikalu.

Rice Flour:

• Take Rice flour three times the measure of Urad Dal. I have used the Rice Flour available in the market.

To get light and crisp Jantikalu:

• Let the dough be a little soft. If the dough is stiff and hard, the Jantikalu will turn our stone hard and absolutely tasteless.

How to fry the Jantikalu:

• Use a broad and shallow Kadhai to fry. If a deep Kadhai is used, the Jantikalu will settle at the bottom under the oil and will not rise.

• These Jantikalu will remain a light brown colour. Do not hasten to take them out, though. Let the Jantikalu turn golden brown before taking them out.

• Please do not over crowd the Kadhai with Jantikalu. If you put in too many at a time, the oil will cool down and the Jantikalu will not fry well. Let the oil be very hot and put in only 4-5 Jantikalu at a time.

An Option:

• The Jantikalu as I showed so far are rather bland with merely a mild spiciness of the Ajwain. If you like you may add green Chilli Paste , or even red Chilli Powder as per taste. The Jantikalu will of course not have a light brown colour.

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