Challa Jantikalu is my most favorite snack of all. They can be made by a special instrument called murukku maker with a small dots plate. Challa Jantikalu recipe has sour yogurt in it which gives it a distinct taste. The loose dough is prepared with flours and yogurt and extracted through the murukku press and deep fried till light golden color.
Makes: around 4 Cups of Challa Jantikalu.
Rice Flour 1/2 Cup
Plain Flour / Maida 1/2 Cup
Sour Yogurt 1/4 Cup
Extra Hot Red Chili Powder 1/8 tsp
Sesame Seeds 1 Tbsp
Salt to taste
Oil for deep frying
Method of preparation:
Heat 3 tablespoons of oil until its hot, remove from heat.
In a mixing bowl, sift rice flour, plain flour, red chili powder and salt.
Stir in sesame seeds, hot oil and mix well with a spatula.
Stir in sour yogurt and make into a soft dough.
Add more water if the dough is too tight and more rice flour if the dough is too loose.
Divide the dough into 2 -3 portions.
Insert a portion of dough into murukulu maker / muruku press.
Heat oil in a deep frying pan on medium – high heat.
Slowly press and move the muruku maker in circular motion to let the strings drop into hot oil.
Deep fry the challa jantikalu until light golden in color on both sides and remove onto a absorbent paper.
Make sure the murukulu are light and crisp, else deep fry again till crisp.
Make sure not to over fry the challa jantikalu. Reduce the flame occasionally to let the oil have a constant heat.
Repeat the same with remaining challa jantikalu dough portions.
Serve challa jantikalu as a tea time snack.
Notes: Make sure not to leave the challa jantikalu dough outside for long before deep frying it.
Suggestions: Make sure yogurt is sour, else leave it outside for overnight. If you are making a larger batch of challa jantikalu, divide the flour mixtures into portions before adding the yogurt. Just before deep frying, add the sour yogurt and place it in the muruku maker.
Variations: Squeeze half a lemon into the yogurt if it is not sour enough.
Other Names: Challa Jantikalu.