Janthikalu (Flour Crispies)

Janthikalu Dough - Mix together 2 cups of Rice Flour, a cup of Besan / Gram Flour / Senaga Pindi, Salt to taste, 2 tbsp of Hot Oil, 1 tsp of Red Chilli Powder, 1 tbsp of Carom Seeds/Ajwain and 1½ tbsp of Sesame Seeds in a bowl and combine well. Slowly add water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press. Taste the dough for salt and red chilli powder before deep-frying.

Janthikalu / Fritters - Heat a wide heavy bottomed vessel with enough oil for deep-frying. Take the janthikalu press and use the disc with medium holes; fill half of it with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu press 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. 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. Serve at room temperature with hot cup of Tea.