How To Make Jantikalu Recipes
Besan (senega pindi) 1 cup
Rice flour 3 cups
Cumin 2 tsp
Ajwain (vaamu) 1 tsp
Chilli powder 1 tsp
Butter (or hot oil) 1 stick (or 1 cup)
In a bowl add 2 cups water, cumin and ajwain and boil it on medium heat for 5 minutes.
Filter this water and keep it aside.
In another bowl mix together besan, rice flour, chilli powder, salt to taste, melted butter
and cumin ajwain water.
Knead it into a dough.
Take muruku maker and make them into desired shape and deep fry them
in oil until they turn golden brown.
Place them on paper towels to drain excess oil.
Can be stored upto a month in a cool dry place.