Ragi Janthikalu are crispy, healthy South Indian snacks made from finger millet flour. Rich in calcium and fiber, they support bone health and digestion. They are naturally gluten-free, easy to make, and perfect for tea-time or as a guilt-free snack for kids and adults alike. Stays fresh for up to 2 weeks when stored in an airtight container.
Ingredients
- Ragi flour (Finger millet flour) – 1 cup
- Rice flour – ½ cup
- Besan (gram flour) – 2 tbsp (optional for crispiness)
- Butter – 1 tbsp (or hot oil)
- Cumin seeds – ½ tsp
- Sesame seeds – 1 tsp
- Red chilli powder – 1 tsp (adjust to taste)
- Hing (asafoetida) – a pinch
- Salt – to taste
- Water – as needed (for soft dough)
- Oil – for deep frying
Preparation
- Mix dry ingredients:
In a bowl, combine ragi flour, rice flour, besan, cumin seeds, sesame seeds, hing, red chilli powder, and salt. - Add butter:
Mix in butter (or hot oil) until the flour turns crumbly. - Knead dough:
Add water little by little to form a soft, non-sticky dough. - Prepare murukku press:
Grease the murukku/jantikalu mould with oil and fit it with the star-shaped plate. - Shape murukulu:
Fill the dough into the mould and press spirals onto greased parchment paper or directly into hot oil. - Fry:
Deep fry on medium flame until crisp and brown. Do not overcrowd the pan. - Drain:
Remove onto a paper towel to absorb excess oil.
Tips
- Use fresh ragi flour for the best flavor.
- Fry on medium flame — high heat burns, low heat absorbs oil.
- Store in an airtight container after cooling for up to 2 weeks.
- For a spicier version, add a little ajwain or garlic paste to the dough.
Health Benefits
- Ragi is rich in calcium, iron, and fiber, promoting bone and digestive health.
- Gluten-free and great for diabetics.
- A healthy alternative to regular rice flour murukulu.