BM# 73: Week 2/ Day 3
Theme: Flavors of India
Dish: Janthikalu with Urad flour/ Murukku — Amma’s Recipe
For the final day of this week’s marathon, I made another one of my mom’s crunchy munchies, janthikalu aka murukkulu. I have another recipe for janthikalu on the blog but those are made with besan (chickpea flour). I had some store bought urad dal flour in the pantry that needed to be used up and I called my mom for ideas. She gave me this recipe to make and I made them for my Diwali goodies along with boondhi mixture, chocolate-pistachio rolls and laddoo (recipe for this is coming up soon).I rarely make Indian snacks and I sometimes wonder if my mom’s recipes would be lost forever. So I’m trying to make and document as many of my mom’s recipes as I can. She’s going to visiting us in couple of months and I want to take full advantage of the time we spend together.
My 4 year old daughter loves everything that is crunchy. She can eat bowl full of this any time of day. But what’s not to like about them, they are crunchy and addictive. I think these are worth the extra calories deep frying involves.
Janthikalu with Urad flour/ Murukku
- ½ cup Urad flour
- 2 cups rice flour
- 1 tsp Sesame seeds
- 1 tsp Red Chili powder (adjust as per taste)
- 1 tsp Ground Cumin
- 2 tbsp Ghee or Butter, melted
- To taste salt
- Combine urad flour, rice flour, sesame seeds, red chili powder, ground cumin and salt. Whisk well.
- Add the melted ghee and just enough water to make a smooth dough.
- Heat enough oil in a pan for deep frying the janthikalu/ murukku. Lightly spray and get the murukku mold ready.
- When the oil is hot enough, take a piece of the dough and place in the mold, press it directly into the hot oil and fry for 2~3 minutes on medium flame until the murukku is golden brown on one side. Gently flip and fry for another 1~2 minutes on the second side.
- Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Store the janthikalu/ murukku in an airtight container for 1~2 weeks.