Name: Kasoori Methi Rice Flour Janthikalu/Murukulu recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Rice flour 2 1/2 cups; Gram flour or besan 1/2 cup; Salt to taste; Kasoori methi 1/4 cup; Red chilli powder 1 1/2 tbsp; Turmeric powder 1/2 tsp; oil 2 tbsp; Sesame seeds 2-3 tbsp; Water to knead the dough 1 cup

ABOUT Kasoori Methi Rice Flour Janthikalu/Murukulu RECIPE

A famous snack of Andhra, it is a yummy one for sure. With the addition of kasoori methi, i tried to merge it with the traditional recipe giving it a twist. Solely my innovative idea and i hit upon this while making the plain old ones. Famously called as Janthikalu or Chakkalu or Murukulu, they taste awesome. Usually made with rice flour, gram flour or different lentils like urad dal flour, we can find many variations too. Kasoori methi made them even more yummier. Lovely snack to share with friends and family during the weekends. I usually make on the weekends in large quantities and save them in airtight containers to relish them with a hot mug of coffee. Just perfect for an after school snack too. Healthy and oil free. Though deep fried, they do not tend to absorb oil, hence making these a guilt free snack idea.

Ingredients Serving: 6

Rice flour 2 1/2 cups
Gram flour or besan 1/2 cup
Salt to taste
Kasoori methi 1/4 cup
Red chilli powder 1 1/2 tbsp
Turmeric powder 1/2 tsp
oil 2 tbsp
Sesame seeds 2-3 tbsp
Water to knead the dough 1 cup

Instructions

Combine all the ingredients in a bowl and set aside until the oil gets heated up.
Water can be more or less depending upon the quality of the flours. Make a smooth dough. Do not add much water. It should not be a loose dough.
The prepared dough should be rested until the oil gets heated up
Turmeric and sesame seeds can be skipped. Instead carom (ajwain) seeds can be added.
Fill up the murukku maker or the string hopper and start making the janthikalu
Deep fry in batches and maintain the flame. It requires full attention.
Use a murukku maker or a string hopper to make the janthikalu. Rotate them in a clockwise motion making concentric rings
Serve them hot or store them in airtight containers for later use. They stay good upto 15 days.

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