1 Jul


Jantikalu is famous among savory snacks in Andhra. Jantikalu are made by a special instrument called jantikalu maker with a circular plate. Jantikalu recipes vary in the different type of flours or spices being used. Here, rice flour and urad dal flour is mixed with hot oil and water into a soft dough along with spices. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color.
Makes: around 15 Jantikalu


Rice Flour 2 Cups
Urad Dal 1/2 Cup
Sesame Seeds 1/2 tsp
Ajwain 1/4 tsp
Extremely Hot Red Chili Powder 1/8 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Heat 2 tbsps of oil to smoking point and remove from heat.
Roast and grind the urad dal into fine powder.
In a mixing bowl, sift rice flour, urad dal and salt.
Add the sesame seeds, ajwain and mix well.
Slowly pour the hot oil into the mixing bowl and knead the mixture.
Add enough water to the mixture and knead till it forms into a bit loose dough.

Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with cirular perforations in it.

Spread a plastic wrap or a tissue on a table.
Slowly press and move the muruku maker in circular motion to let the strings drop onto the plastic wrap.
Form a small 3 – 4 inch disks with the dough.

Heat oil in a deep frying pan on medium – low heat.
Slowly drop the prepared jantikalu into hot oil.
Deep fry the jantikalu until light golden color on both sides and remove onto a absorbent paper.
Make sure the jantikalu are light and crisp, else deep fry again till crisp.
Serve jantikalu as a tea time snack.
Notes: Make sure not to over fry the jantikalu. Adjust the flame occasionally to let the oil have a constant temperature.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of melted butter to the dough if murukulu comes out hard to bite after deep frying.
Variations: Sometimes ground roasted gram powder or roasted chand dal powder  is added to the rice flour.
Other Names: Jantikalu, Biyyam Pindi Jantikalu, Madugulu.

7 Responses to “Jantikalu”

  1. Hari Chandana July 1, 2010 at 10:13 am #

    No words to express. Amazing !!

  2. arundati seri July 1, 2010 at 6:44 pm #

    super taste

  3. chaitra July 1, 2010 at 11:25 pm #

    Bhale vunayi janthikalu,asale ikkada varsham paduthundhi,elanti time lo coffee tho patu thinali anipisthondhi raji garu

  4. Sri vidya July 2, 2010 at 1:36 am #

    Nice site!!! I have benn following you from many days .. Nice and tempting jantikalu 🙂
    Have a look at my site …
    Comments are always welcome 🙂
    Happy posting !!

  5. RV July 2, 2010 at 12:04 pm #

    My friend’s mom used to make this for us and I love it.. Look crunchy and yummy .

  6. Swati. July 23, 2010 at 1:50 am #

    very Awsome site …
    I am recently married …when i try all ur recipies my Hubby just love them
    .thanks a lot to u :).

  7. priya October 19, 2010 at 4:46 am #

    hey what a tasty stuff i tried doing this st home and i succeeded plz do follow all items in this site

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: