Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Janthikalu (Murukulu)

I have seen cookbooks on lentils, rice and on vegetables but never a cookbook dedicated to flours. I am glad that Santhi of Me and My Kitchen, the host of Jihva for Ingredients for August chose a topic covering all types of grain flours to feature for Jihva.

Like Linda, I also had several ideas for JFI, but decided to go with old classic crunchy snack – Janthikalu (murukulu). For us, the best snack foods are made at home, so for our vacation trip last week and to munch during our travel, I had prepared janthikalu (murukulu), using rice flour, gram flour (besan) and moong dal flour. For seasoning I have added salt, chilli powder, cumin, ajwan (carom seeds), sesame seeds and mashed potato. Deep-fried in peanut oil (I find that peanut oil works best for deep-frying and tastes delicious) in batches, janthikalu are our favorite snack item and my entry to JFI~Flour.

Thanks Santhi for hosting JFI and looking forward to reading the recap.

Recipe in detail – Here.

Ingredients for janthikalu and cookie press with different discs to prepare janthikalu

Dough is ready for placing in cookie press and for deep frying

Deep frying janthikalu in peanut oil

Janthikalu – for JFI~Flour

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Gram Flour (Besan),Jihva For Ingredients,Moong Flour,Rice Flour (Tuesday August 1, 2006 at 7:44 pm- permalink)
Comments (25)

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25 comments for Janthikalu (Murukulu) »

  1. Hi Indira,

    wow I am the first to comment! jantikalu look awesome, tempts me to make them this weekend
    Thank you

    Comment by Menaka — August 1, 2006 @ 8:03 pm

  2. Hi Indira,
    The murukkuls look good. I made your sambhar and peanut chutney…and they turned out awesome as always. Head over to my blog to see the pictures. Thank you soooo much for the recipes.

    Comment by Nabeela — August 1, 2006 @ 8:32 pm

  3. Thank you for the mention Indira; I feel honored 🙂 Your snacks look *so* delicious.

    Every time I go to the Indian grocery I buy a bag of spicy murukulu like the ones in your original recipe. When I eat them I remember your lovely photos and think “next time I’m going to try making these myself”. I am so glad you made these for Jihva; it reminded me I now have all the right flours, so will surely give it a try. Happy munching!

    Comment by Linda — August 1, 2006 @ 9:46 pm

  4. Hi Indira,
    Your murukku looks soooo yummy!! thanx for sharing.

    Comment by menutoday — August 2, 2006 @ 1:05 am

  5. Hello Indra,
    I am Kavitha – Currently in Bangalore. I have been a regular visitor of your site for the past one year,but never had a chance to comment.

    You fascinate me with your wonderful recipes and extremely simple,but beautiful way of presentation.

    I basically am from tamilnadu, we generally use
    nallenai (gingelly oil) for most of our classic recipes like vathal kuzhambu..But in your recipes , I see peanut oil dominating in all your classic dishes..

    Any special reasons/health benefits associated ?

    Eager to see your reply.


    Comment by Kavitha — August 2, 2006 @ 6:45 am

  6. Looks very nice. This is how we make “Mullu Tengozhal”. Your kadhai looks great.

    Comment by Krithika — August 2, 2006 @ 8:02 am

  7. Looks delicious Indira. Reminds me of the first picture I saw from your blog- of coffee and murukulu that drew me to food blogs. 🙂

    Comment by mandira — August 2, 2006 @ 8:53 am

  8. What golden beauties!Its time for some tea and i wish i had that small plate here:(

    Comment by Sumitha — August 2, 2006 @ 9:44 am

  9. Hi indira, the murruku looks so yummy..thanks for sharing..

    Comment by sudhavinodh — August 2, 2006 @ 9:51 am

  10. where do you buy peanut oil?

    Comment by Supriya — August 2, 2006 @ 9:57 am

  11. Really nice photos for this. I don’t think I’ve ever seen this before.

    Comment by kalyn — August 2, 2006 @ 10:40 am

  12. Same pinch Indira 🙂 Your ingredients are slightly different than mine. Will try your recipe next time. Nice pictures.

    Comment by Pavani — August 2, 2006 @ 11:32 am

  13. what lovely pictures Indira..
    golden crunchy janthikalu and a cup of step closer to heaven.

    Thank you for both the entries..

    Comment by santhi — August 2, 2006 @ 1:45 pm

  14. What beauties! But isn’t peanut oil full of saturated fats?

    Comment by ajooba — August 2, 2006 @ 2:00 pm

  15. I felt so alone and bored during your vacation! Happy to see you after the holiday. I am from Andhra (Vijayawada)but currently live in Gujarat. I am a die hard fan of you and your recipes! I have tried almost all your recipes and all of them are favorites in my house. Especially the banana pepper and potato curry!

    I too make jantikalu of different formulae. But adding pesara pindi sounds interesting. Do you fry pesalu and then powder? When it comes to minapa pappu, I fry, powder and then mix it. Please respond. I want to make them for this Vinayaka Chavithi.

    Comment by Anuradha — August 2, 2006 @ 11:15 pm

  16. Hello Indira,

    I stumbled on your website and got introduced to the world of food blogging. You are my inspiration! Awesome pictures and great presentations. Looking at the muruku pictures, just feel like picking up one right now. Yummm.

    Comment by Roopa — August 2, 2006 @ 11:40 pm

  17. Hi Indira,

    I am so excited after seeing your Janthikalu. I am also from Kurnool dt, but presently in staying Doha Qatar.

    Thanks for allyour recipes. For this Varalaxmi vratam i am preparing your sweet pongal.

    Thanks alot

    Comment by Vijaya — August 3, 2006 @ 1:51 am

  18. Hi Indira, I am curious to know whats in the small bowl to the right. Is it a boiled potato?

    Comment by Supriya — August 3, 2006 @ 3:14 am

  19. Hi Indira

    Wanted to e-mail you but couldn’t find an address on the site. As you’ve participated in the past, I though you might like to know that the End of Month Egg on Toast extravaganza is runnign again this month (well, July, actually..!) – here’s the announcement:

    It would be great if you could join us again!

    Comment by Jeanne — August 3, 2006 @ 9:51 am

  20. Menaka: Perfect for weekends, give it a try.

    Nabeela: Idly with peanut chutney and sambhar look great. Thanks for letting me know.

    Returning the courtesy. 🙂 Thanks Linda.
    They are little bit time consuming, but you can munch on them for days, so worth the effort. Happy muruku making.

    Hi MT: Thanks. Your shell sedai, we call it ‘gavvalu’ look absolutely gorgeous.

    Hello kavitha: My sister lives in Bangalore.:)
    Thanks for your nice words about me and my blog. Greatly appreciate it.
    About peanut oil – The region where I am from peanut oil is the regular cooking oil. I like the taste and after coming here to US, I tried different oils but nothing compared to the taste of peanut oil. And also I think of it as one of few pure oils avaialble here.

    Thanks Krithika.
    “Mullu Tengozhal” , for pronounciation, ‘ZH’ silent? like tengol?:)

    Mandira: Thanks. Yep, different shapes but the recipe is same.

    Thanks Sudha.

    Kalyn: thanks. these are very common snacks in Indian homes. also available in Indian grocery shops. Packets are usually labelled “chakli”.

    Pavani: I wish I’d make pretty round coils like you did. Mine always go broke.:) and I blame it on cookie press ofcourse. 🙂

    Santhi: They taste good with a cup of coffee or tea, don’t they?:)

    Ajooba: Thanks. Oils are fat, aren’t they?

    Nice to see you here all the way from Gujarat, Anuradha. I am glad to hear that you tried and liked the recipes.
    About pesara pindi – Idi maa attamma recipe, Anuradha. Back home at Nandyala, she usually would send the pesalu to grain mil for fine powder. But I on the otherhand buy the readymade moongdal flour from Indian grocery shop for this recipe. Muruku with freshly milled flour tastes superb, no doubt in that and you might know that already. Go ahead do like you mentioned for this recipe. Happy muruku making for Vinayaka Chavati.:)

    Roopa: wow, thanks and you are welcome!

    Vijaya: Nice to see a fellow Telugu Ammayi from Doha here. Thanks and tiyya pongali banguntundi varalakshmi vrataaniki. Best wishes!

    Supriya: Yep, it’s boiled and peeled potato. I forgot to mention in my writeup. Corrected.:)

    Thanks for invitation, Jeanne. Only if you promise to participate in September “Jihva”. 🙂
    Tabloid style writeup, OK – I will be there with a sensational ‘egg in the face’ kind of entry.:) Thanks again for the invite.

    Comment by Indira — August 3, 2006 @ 1:33 pm

  21. “ZH” is not silent Indira.

    Comment by Krithika — August 3, 2006 @ 4:26 pm

  22. Hello Indira garu,
    Nenu chaala rojulu ninchi jantikalu cheddam anukuntunnanu.Moong dal flour kuda techenu indain store ninchi kani rice flour marichipenu.Besan inka moong flour mix chesi idi cheyocha.please let me know as I am planning to make them today afternoon for my hubby’s birthday 🙂

    Comment by Sumati — August 7, 2006 @ 10:36 am

  23. i wanted to add my Blog too in this big group

    Comment by Archana Singhvi Vittal — September 8, 2006 @ 5:42 am

  24. hello andi..
    mee jantikalu chadiva. vantanu chakkkaga vivarincharu. cheyalnipistondi. potato add cheyadam baagundi vantalo. chesi chebuta malli. manchi manchi vantalu chebutunnaru.

    Comment by damayanthi — July 22, 2007 @ 10:14 am

  25. I tried the boiled potato when making ribbon pakoda. Oh my, what a difference! The pakoda just melts in the mouth. Thanks for the tip.

    Comment by Rajashree — May 22, 2008 @ 1:51 pm

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