Andhra Jantikalu
Crunchy, lightly spiced rice flour coils with a classic Andhra touch from cumin and sesame. These savory snacks are pressed fresh and fried until crisp, making them perfect with evening tea or for festive snack jars.
For 8 servings
- prep · ~7 min
Roast and grind the urad dal.
Dry roast the urad dal in a pan over low heat until lightly aromatic and just pale golden. Cool completely, then grind to a very fine powder and sieve if needed.
TIPKeep the heat low so the dal does not brown too much, or the jantikalu will taste heavy. - mix · ~8 min
Make the dough.
1.Add rice flour and urad dal powder to a wide bowl.2.Mix in butter, cumin seeds, sesame seeds, red chili powder, asafoetida, and salt.3.Rub the butter into the flour with your fingers until the mixture feels slightly sandy.4.Pour in warm water little by little and make a soft, smooth dough without cracks.TIPThe dough should be softer than chapati dough; a dry dough will break while pressing. - rest · ~10 min
Cover and rest the dough for 10 minutes.
- prep · ~5 min
Shape the jantikalu.
Grease the inside of a murukku press lightly with a little oil from the frying oil. Fill it with a portion of dough and keep the remaining dough covered so it does not dry out.
- fry · ~20 min
Press and fry the jantikalu.
1.Heat the oil for deep frying in a kadai over medium heat until moderately hot.2.Press spiral coils of dough directly into the hot oil or onto a small greased ladle and slide them into the oil.3.Fry a few at a time, turning gently, until the bubbles reduce and the coils turn crisp and light golden.4.Lift them out and drain well before frying the next batch.TIPDo not crowd the oil, and keep the heat medium so the inside cooks before the outside darkens. - rest · ~15 min
Cool the jantikalu completely.
- serve
Store or serve the Andhra jantikalu.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sieve the ground urad dal powder if it feels coarse; gritty bits can clog the murukku press.
- 2If the dough cracks while pressing, knead in 1 to 2 teaspoons warm water until smooth again.
- 3Keep unused dough covered with a damp cloth so the rice flour does not dry out between batches.
- 4Test one small coil first; if it breaks in oil, the dough needs a little more moisture or butter.
- 5Fry on steady medium heat until bubbling subsides; that is the best cue the inside has turned crisp.
- 6Cool completely before storing, or trapped steam will soften the jantikalu in the container.
- 7Store in an airtight steel tin or jar to keep the coils crunchy for several days.
Adapt it for your goals.
Spicier
Increase the red chili powder slightly for a sharper Andhra-style heat without changing the texture.
veganVegan
Replace butter with hot oil or a neutral plant fat to keep the dough pliable while making the snack dairy-free.
garlic flavoredGarlic-flavored
Add a little crushed garlic or garlic powder for a bolder savory note that pairs well with tea-time snacking.
ajwainAjwain
Swap some of the cumin for ajwain for a more aromatic, digestive-friendly variation with a different regional feel.
Why this is on our healthy list.
Naturally Gluten-Free Base
Made mainly with rice flour and urad dal, this snack suits those avoiding wheat-based savory snacks.
Plant Protein from Urad Dal
The roasted urad dal adds some protein and makes the jantikalu more satisfying than a plain rice flour snack.
Minerals from Sesame and Cumin
Sesame seeds and cumin contribute flavor along with beneficial minerals and seed-based nutrients in small amounts.
Frequently asked questions
The dough is usually too dry or not kneaded enough. Add a little warm water, knead until smooth, and keep the dough covered while shaping.
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