Friday, September 25, 2009
Now coming to the procedure to make janthikalu, you will need the tool called “Janthikala gottam”, also called murukku maker, or karappusa giddalu shown in the picture below. The one I used here was inherited from my M-I-L. You should be able to shop for these online as well.
My mom-in-law in her original recipe uses the freshly ground flour in a proportion of four cups (soak- dried) rice with ½ cup urad as there is accessibility to plenty of grinding mills back home. But I improvised it by use of store bought rice flour and urad flour directly and the taste and crunchiness translates pretty well. So this infact is much simplified and can be made instantly without involving grinding.
Ingredients for this recipe are:
4 cups Rice flour
½ cup urad flour
1 cup melted butter
2 tsp ajwain seeds
3 tsp sesame seeds
1-2 tsp red pepper powder (based on how hot you would like it)
Salt to taste
Enough luke warm water to knead the above (into a dough like for chapathi or pizza dough consistency)
Oil for deep frying
Take the flour into a large bowl, add all the rest of ingredients and melted butter and Knead well into soft dough. The kneaded flour should be used immediately. If left for too long janthikalu will loose their crispness and turn out hard. So if you plan to make larger quantities (than this one) then knead and prepare in batches one after another.
Heat oil in a large deep pan for deep frying. Select the little plates of the gottam with desired shape and fix it into the janthikala gottam or muruku maker.
Divide the kneaded dough into small balls to the size enough to fit in the Janthikala gottam and place it in the outer dough holder. Now squeeze release the dough using the inner press into preheated oil for deepfrying.