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It is that time of the month again to make a dish for JFI (Jihva for Ingredients – Indira’s brain child) and this time (fourth time to be exact), Santhi of Santhi’s kitchen is hosting the event. Ingredient for month of August is Flour and Santhi is honoring all the flours under the sun . Though it sounds so simple, it is a tough one because of the wide range of recipes to choose from.

I made Janthikalu, which uses two kinds of flours – Rice flour and Chickpea flour (besan). Janthikalu are similar to Sev & Murukulu (Chakli) in terms of the ingredients and hardware used (Janthikala Mold).

I have to mention about my Janthikala Gottum (Mold). I asked my mom to send me one from India and she sent the one, she has been using for years (she replaced it with my Ammamma’s mold). So this mold is kind of sentimental and I hope to take good care of it.

Print Recipe
Janthikalu Yum
Janthikalu
Course snack
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Rice flour
  • 1 cup Besan (Chickpea flour)
  • 2 tsp Sesame seeds
  • 1 tsp Chili powder
  • 1 tsp Cumin powder (jeera)
  • 2 tbsps Ghee (Can be replaced with hot oil)
  • to taste Salt
  • Oil (vegetable, canola...) - for deep frying
Course snack
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Rice flour
  • 1 cup Besan (Chickpea flour)
  • 2 tsp Sesame seeds
  • 1 tsp Chili powder
  • 1 tsp Cumin powder (jeera)
  • 2 tbsps Ghee (Can be replaced with hot oil)
  • to taste Salt
  • Oil (vegetable, canola...) - for deep frying
Janthikalu
Instructions
  1. Mix the flours, sesame seeds, chili and cumin powders, ghee, salt together.
  2. Add just enough water to make a thick batter. Make sure that the batter is not too watery or too thick.
  3. Using a spoon, fill the mold with the batter.
  4. Heat oil till very hot. Press the mold over the hot oil and try to make concentric circles, so that the batter drops in the oil in circular coils.
  5. Fry till janthikalu turn golden brown. You might have to flip them once to fry uniformly on both sides.
  6. Remove with a slotted spoon on to a paper lined plate to remove any excess oil.
  7. Let cool and you can store in an air-tight container for up to 10 days.
Recipe Notes

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14 thoughts on “Janthikalu”

  1. Hello! So that’s where this cook has been hiding 🙂 I’ve seen your comments on my page, but somehow never traced you to this blog!

    This seems to be a popular Andhra snack! I guess we call it Tenkuzhal…

    Hope to see you in one of the weekend breakfast blogging sessions on my blog!

    Cheers
    N

  2. Hi Nandita,
    Thank you for visiting my hideout.. Would love to participate in your breakfast event. Thanks again..

    Thank you Pushpa.

    Thank you very much Nav.

  3. loved the janthikalu recipe…in North India they r made of besan and known as sev…will hunt the mkt for the instrument to make it….

    cheers!!!

  4. Thank you Vineela.

    Hi Priya,
    Thank you for your comment.

    Hi Reeta,
    Thank you for visiting my blog.

    Hi Arjuna,
    As you might have noticed, we have electric stove and that pan works perfect for all the deep frying. Thank you for your comment.

  5. Hey puspa,

    i came to ur blog thru indira’s blog. just tried ur recipe. came out so good. I substitue ajwan inst of jeera. Munching it and typing. thankyou so much for the recipe.

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