Sunday, 12 February 2012

Minapa Jantikalu

Rice Flour 3 Cups
Urad Dal 1 Cup
Sesame Seeds 1 tsp
Cumin Seeds 1/8 tsp
Butter 2 Tbsps
Salt to taste
Oil for deep frying
Method of preparation:
Warm up the butter and keep aside.
Roast and grind the urad dal into fine powder along with cumin seeds.
In a mixing bowl, sift rice flour and ground urad dal.
Stir in sesame seeds and salt.
Slowly pour the warm butter into the mixing bowl and mix well with a spatula.
Add enough water to the mixture and knead to form a soft loose dough.
Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with cirular perforations in it.
Spread a plastic wrap or a tissue on a table.
Slowly press and move the muruku maker in circular motion to let the strings drop onto the plastic wrap.
Form a small 3 – 4 inch disks with the dough.
Heat oil in a deep frying pan on medium – low heat.
Slowly drop the prepared minapa jantikalu into hot oil.
Deep fry the minapa jantikalu until light golden color on both sides and remove onto a absorbent paper.
Make sure the jantikalu are light and crisp, else deep fry again till crispy enough.
Repeat the same with any leftover jantikulu.
Store tight in a jar and jantikalu stays fresh for couple of weeks.
Store in a freezer to extend the shelf life.
Serve minapa jantikalu as a tea time snack.