Janthikalu - JFI#4:Flour

It is that time of the month again to make a dish for JFI (Jihva for Ingredients - Indira's brain child) and this time (fourth time to be exact), Santhi of Santhi's kitchen is hosting the event. Ingredient for month of August is Flour and Santhi is honoring all the flours under the sun . Though it sounds so simple, it is a tough one because of the wide range of recipes to choose from.
I made Janthikalu, which uses two kinds of flours - Rice flour and Chickpea flour (besan). Janthikalu are similar to Sev & Murukulu (Chakli) in terms of the ingredients and hardware used (Janthikala Mold).
I have to mention about my Janthikala Gottum (Mold). I asked my mom to send me one from India and she sent the one, she has been using for years (she replaced it with my Ammamma's mold). So this mold is kind of sentimental and I hope to take good care of it.

Ingredients:
Rice flour - 2 cups
Besan (Chickpea flour) - 1 cup
Sesame seeds - 2tsp
Chili powder - 1tsp
Cumin powder (jeera) - 1tsp
Ghee - 2tbsp (Can be replaced with hot oil)
Salt - to taste
Oil (vegetable, canola...) - for deep frying

Method:

• Mix the flours, sesame seeds, chili and cumin powders, ghee, salt together.
• Add just enough water to make a thick batter. Make sure that the batter is not too watery or too thick.
• Using a spoon, fill the mold with the batter.

• Heat oil till very hot. Press the mold over the hot oil and try to make concentric circles, so that the batter drops in the oil in circular coils.

• Fry till janthikalu turn golden brown. You might have to flip them once to fry uniformly on both sides.

• Remove with a slotted spoon on to a paper lined plate to remove any excess oil.

• Let cool and you can store in an air-tight container for upto 10days.