2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying
. Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds, and combine them well.
. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press.
. Test the dough for salt and chilli pwd before deep-frying.
. Heat a wide heavy bottomed vessel with enough oil for deep frying.
. Take the janthikalu gottam aka murukku press and use the disc with small holes.
. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the janthikalu dough.
. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade.
. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
. When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown.
. Use a slotted ladle to remove onto an absorbent paper and cool.
. Repeat the same process till the rest of the dough is done.
. Cool completely before storing in an air tight container.