Janthikalu, also known as murukulu in South India, is a beloved traditional snack that holds a special place in Andhra households. These crispy, spiral-shaped delights are commonly prepared during festivals like Sankranti, Diwali, and other celebrations, symbolizing joy and togetherness. The process of making janthikalu at home is often a family activity, bringing back nostalgic memories of festive preparations.
What makes janthikalu truly special is its perfect crunch, mild spice, and light texture, making it an ideal tea-time snack as well. While the basic ingredients are simple, the technique plays a key role in achieving the right consistency and crispiness. Using hot water in the dough is a traditional method that ensures smoother pressing, better shape, and a delicate crisp texture.
This homemade version is not only tastier than store-bought snacks but also healthier, as you control the ingredients and oil quality. Once prepared, janthikalu can be stored for weeks, making them a perfect make-ahead snack for festivals or everyday cravings.
Ingredients
- Rice flour – 2 cups (finely sieved)
- Besan (gram flour) – ½ cup (fresh)
- Hot oil – 3 tbsp (for softness)
- Ajwain (vaamu) – 1 tsp (lightly crushed for flavor)
- Hing (asafoetida) – a pinch (for aroma)
- Salt – to taste
- Hot water – as needed (to make dough)
- Oil – for deep frying
Preparation Method
Step 1: Prepare Flour Mixture
Take a wide mixing bowl and add rice flour and besan. Mix both flours evenly to avoid lumps.
Step 2: Add Spices
Add salt, crushed ajwain, and hing. Mix well so the flavors spread evenly throughout the flour.
Step 3: Add Hot Oil
Heat 3 tablespoons of oil until hot (not smoking). Carefully pour it into the flour mixture.
- Mix using a spoon first (to avoid burns)
- Once slightly cool, rub with fingers
This step ensures crispy and soft-textured janthikalu
Step 4: Add Hot Water
Now slowly add hot water little by little and mix.
- Knead into a soft, smooth dough
- Dough should be soft but not sticky
Hot water helps:
- Smooth pressing
- Better shape formation
- Extra crispiness
Step 5: Prepare Press
Grease the janthikalu maker (murukku press) lightly with oil.
Fill the dough inside and close tightly.
Step 6: Heat Oil for Frying
Heat oil in a deep kadai on medium flame.
To check: drop a tiny dough piece – it should rise slowly.
Step 7: Shape Janthikalu
Press the dough directly into hot oil in circular or spiral shapes.
Tip: You can also press on a ladle or plastic sheet and slide into oil.
Step 8: Frying
- Fry on medium flame
- Flip occasionally
- Fry until golden and crispy
Do not rush with high flame — it may cook outside but remain soft inside.
Step 9: Drain & Cool
Remove and place on tissue paper.
Cool completely before storing in an airtight container.
Tips for Perfect Janthikalu
- Use fine rice flour for smooth texture
- Always add hot oil – this gives crispiness
- Always use hot water, not cold
- Dough should be soft but not sticky
- Fry on medium heat only
- If dough breaks while pressing, sprinkle a little water
- If too soft, add a little rice flour
Health Benefits
- Rice flour is gluten-free and easy to digest
- Ajwain helps in digestion and reduces bloating
- Hing improves gut health
- Homemade snacks are healthier than store-bought (no preservatives)
- Provides quick energy when eaten in moderation
Storage Tips
- Store in an airtight container
- Keeps fresh for 2–3 weeks
- Avoid moisture to maintain crispiness
Variations
- Add sesame seeds along with ajwain
- Replace ajwain with cumin if preferred
- Add a pinch of red chilli powder for mild spice
Frequently Asked Questions
1. Why are my janthikalu hard?
Dough might be too tight or oil temperature too high. Add a little water or fry on medium flame.
2. Why do janthikalu break while pressing?
Dough is too dry. Add a little water and knead again.
3. Can I skip ajwain?
Yes, but ajwain adds flavor and helps digestion. You can substitute with cumin seeds.
4. Can I bake instead of fry?
Traditional janthikalu are deep-fried for texture. Baking won’t give the same crispiness.
5. How to make softer janthikalu?
Add slightly more hot oil and ensure dough is soft.
6. Why use hot water in janthikalu?
Hot water softens the dough, making it easier to press and gives better crispiness.
7. Can I skip hot oil if using hot water?
No, both are important. Hot oil adds crispiness, hot water gives smooth texture.
Janthikalu is a timeless festive snack that brings back traditional flavors of Andhra kitchens. With simple ingredients and the right technique, you can easily prepare crispy, delicious janthikalu at home and enjoy them anytime with tea or during celebrations.
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