- Cuisine: Andhra Cuisine, North Indian Cuisine, Telugu cuisine
- Course: Festive Specials, Pindi Vantalu
- Skill Level: Expert, Intermediate
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- Yield : 1
- Servings : 4
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
- Maida (All-purpose flour)-1 kg
- Moong dal-50 grms
- Red chilli powder-2 t spoons
- Ajwain-1 tb spoon
- Oil-for deep fry
- Yellow food colour-Pinch(optional)
Take Cotton cloth and place maida on cotton cloth, and make a tight Knot and place in a box which was having tight lid and keep a side. Take cooker with some water and place maida Box in that and close the lid and place on stove and cook for 5 whistles on medium flame.
Soak moong dal for 1 hour and cook for 2 whistles and mash in to paste and keep a side. After cooling open the lid and take out Maida box, open the cloth knot and place cooked Maida in a plate and mash well without lumps. Take a sieve and sieve the flour well and keep in plate. Add moong dal paste in maida and mix and then add red chilli powder, salt, ajwain and add 1 tb spoon hot oil and mix well and then add little water and make smooth dough.
Add water little by little and make smooth dough and knead for 10 mints. Heat oil for deep fry. Take jantikala maker and grease oil inside and take star shape plate and insert in that maker and fill sufficient amount of dough and close the Lid.
Press maker in to circular form to form circles they are looking like rounds for understand watch my video on Youtube. Press all jantikalu on a plate and keep a side. When the oil was well heated drop jantikalu on eby one and fry on medium flame until gold colour.
If you want yellow colour jantikalu add pinch of yellow colour in dough while making. Fry until gold colour and take out in paper napkin plate and serve hot.
Preserve for 20 days in airtight container. Serve as tea time snack.
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