Authentic Janthikalu Recipe – Crispy Rice & Sesame Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Janthikalu Recipe – Crispy Rice & Sesame Snacks

Hey everyone! If you’ve ever been to Andhra Pradesh during Sankranti or Diwali, chances are you’ve stumbled upon these delightful, crunchy little bites – Janthikalu! They were always my favourite part of the festival spread growing up, and I’m so excited to share my family’s recipe with you. These aren’t just snacks; they’re little pockets of tradition and flavour. Let’s get cooking!

Why You’ll Love This Recipe

Janthikalu are seriously addictive. They’re perfectly crispy, subtly spiced, and have this wonderful nutty flavour from the sesame seeds. Plus, they’re surprisingly easy to make once you get the hang of the dough. This recipe delivers that authentic Janthikalu taste and texture, bringing a little bit of festive India right to your kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups rice flour
• 1 cup chickpea flour (besan)
• 1.5 tbsp sesame seeds
• 1 tbsp ajwain (vaamu)
• 1 tsp red chilli powder
• Salt to taste
• 2 tbsp hot ghee
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Flour: Choosing the Right Grain

I prefer using a fine-ground rice flour for Janthikalu. It gives a more delicate, crispy texture. You can find it at most Indian grocery stores. (Around 180-200g)

Chickpea Flour (Besan): Protein & Texture

Besan adds a lovely binding quality and a subtle nutty flavour. Make sure yours is fresh! (Around 100-120g)

Sesame Seeds: Regional Variations & Flavor Profiles

White sesame seeds are traditional, but you can also use black sesame seeds for a more intense flavour and visual appeal. My grandmother always used a mix! (Around 15g)

Ajwain (Vaamu): Digestive Benefits & Aroma

Ajwain isn’t just about flavour; it also aids digestion, which is handy after all those festive sweets! Don’t skip it. (Around 8g)

Ghee: The Importance of Hot Ghee

Using hot ghee is crucial. It helps bind the flour and creates that signature flaky texture. Don’t be tempted to skip heating it up! (Around 30ml)

Red Chilli Powder: Spice Level & Types

I use Kashmiri red chilli powder for colour and mild heat. Feel free to adjust the amount to your liking. (Around 5g)

Oil for Frying: Best Oils for Traditional Indian Snacks

Groundnut oil or vegetable oil are excellent choices for deep frying Janthikalu. They have a high smoke point and impart a neutral flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

First, in a large bowl, combine the rice flour, chickpea flour, sesame seeds, ajwain, red chilli powder, and salt.

Next, pour in the hot ghee. This is where things start to come together! Mix everything really well with your hands – you want the ghee to coat all the flour evenly.

Now, gradually add water, a little at a time, and knead to form a soft, pliable dough. It shouldn’t be sticky, but definitely not dry and crumbly either. Think playdough consistency!

Heat oil in a deep pan over medium heat. While the oil heats up, attach the small-holed disc to your janthikalu press (murukku maker).

Fill the press halfway with the dough. Now, carefully press concentric circles of dough directly into the hot oil.

Fry until the Janthikalu are bubbling nicely and turn a beautiful golden brown. This usually takes about 2-3 minutes per batch.

Gently flip them over to ensure even cooking. Once golden on both sides, remove with a slotted spoon and drain on absorbent paper towels.

Finally, let them cool completely before storing in an airtight container. Trust me, they’re worth the wait!

Expert Tips

Here are a few things I’ve learned over the years to make Janthikalu perfection:

Achieving the Perfect Dough Consistency

The dough is key. If it’s too dry, it won’t extrude properly. Too wet, and it’ll spread out in the oil. Add water slowly, and don’t be afraid to adjust.

Frying Temperature Control

Medium heat is your friend. Too hot, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.

Maintaining Janthikalu Shape

Press firmly and steadily when using the murukku press. A consistent pressure will give you uniform shapes.

Troubleshooting: Dough Not Extruding Properly

If the dough isn’t coming out, add a tiny bit more water and knead again. Sometimes, it just needs a little extra moisture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Janthikalu Adaptation

Substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavour, but it’ll still be delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as your besan is certified gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chilli powder to suit your taste. A pinch for mild, 1 tsp for medium, and 2 tsp or more for hot!

Festival Adaptations (Diwali, Sankranti)

During Sankranti, some families add a pinch of turmeric powder for a vibrant yellow colour. For Diwali, you can add a few drops of rose water to the dough for a delicate fragrance.

Serving Suggestions

Janthikalu are best enjoyed with a cup of hot chai! They also make a fantastic accompaniment to sambar or rasam.

Storage Instructions

Store cooled Janthikalu in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

What type of rice flour is best for Janthikalu?

Fine-ground rice flour is ideal for a crispy texture.

Can I make the dough ahead of time?

Yes, you can! Just cover it tightly and refrigerate for up to 24 hours. Bring it to room temperature before using.

How do I prevent the Janthikalu from absorbing too much oil?

Maintain the correct frying temperature and don’t overcrowd the pan.

What is the shelf life of homemade Janthikalu?

They’ll stay fresh for up to a week in an airtight container.

Can I use a different type of flour instead of chickpea flour?

While besan is traditional, you could experiment with other flours like moong dal flour, but the texture will be different.

Enjoy making these little bites of happiness! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!