Jantikalu (Muruku)
>> Wednesday, November 08, 2006
Ingredients:
Besan (senega pindi) - 1 cup
Rice flour - 3 cups
Zeera - 2 tsp
Ajwain (vaamu) - 1 tsp
Chili powder - 1 tsp
Butter (or hot oil) - 1 stick (or 1 cup)
Procedure:
- In a bowl add 2 cups water, zeera 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, chili powder, salt to taste, melted butter and zeera 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 up to a month in a cool dry place.
2 comments:
hi how are you doing in banglore every thing on the cookbook is good hopefully we will cook every thing on the cookbook right now we are cooking the jantikalu if we dont cook it when i come to banglore i will meat you then i can cook it .
hi amamma!!
the jantikulu taste great!!the best part is i got to eat the original ones made by u so thats even better!!
amma and me will surely make it some other time!!
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