Sabudana Janthikalu | Saggubiyyam Karalu | Sago Murukku

Enjoy this traditional and crunchy savory snack during this festive season. Just follow the easy steps given below and enjoy…Janthikalu or Murukulu/Murukku/KArAlu is a popular snack recipe in Andhra Pradesh. There are hundreds of different varieties of murukku/chakli recipes to choose from. Basically Janthikalu recipes are prepared with rice flour, besan, urad flour, sesame seeds, ghee, red chilli powder, jeera and carom seeds. But this recipe is a little different than any sabudana murukku recipes available. When I tried this recipe for the 1st time, i was very surprised by the taste. They were delicious and very easy to make. This delicious snack is perfect for serving to the guests during festivals or made for munching as an evening snack along with your tea/coffee. Apart from snacking, you can also pack it for picnics or road trips and munch onto it whenever you like!

From kids to adults, everyone enjoys these crunchy treats! Indians prepare various types of foods to relish during the festivities, ‘janthikalu’ is one of the special treats. This easy-to-make recipe can be made within 30 minutes with very minimum efforts. You can make these in larger quantities and store them in an airtight container that will stay good for weeks. This snack will be good and fresh for a very long time, if stored properly! So, without wasting any more time, make this snack and enjoy with your near and dear ones.

You can also try: 

How to make Sabudana Janthikalu

PREP TIME: 10 MINS  COOK TIME: 15 MINS  TOTAL TIME: 25 MINS  COURSE: SNACKS  CUISINE: SOUTH INDIAN

Ingredients

  • rice flour – 1 cup
  • sabudana pearls/tapioca pearls flour – 1/2 cup
  • red chilly powder – 1 tsp
  • salt – 1/2 tsp (adjust)
  • azwain seeds (carom seeds or vamu) – 3/4 tsp
  • jeera – 1 tsp
  • oil for frying

Instructions

  1. Add all the ingredients except oil in a mixing bowl, give a good mix.
  2. Heat 2-3 tsp oil or butter, then add it to all the ingredients. Mix well, add water gradually and knead to a medium tight dough.
  3. Heat oil in a kadai on medium heat.
  4. Insert desired shape chakli plate in chakli maker. (I used medium round holes one).
  5. Now make a cylindrical shape out of dough and fill the chakli maker and close the lid.
  6. Check the oil temperature by adding a small piece of dough. If it comes up  gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
  7. Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.
    • or you can press chaklis on a paper or plastic sheet or on a plate, then add them to oil.
    • This way you can make 3 to 4 each time.
  8. Flip the chaklis and fry till they turn golden brown and crispy from both sides or till the oil stops sizzling. It means the chaklis are fried..
  9. Transfer the chaklis onto a paper towel, to drain the excess oil.
  10. When they cool down, place them in an air-tight container or box.
  11. Serve sabudana janthikalu/murukku as a tea time snack or serve to guests on festive times.

Tips

  1. If you don’t have sabudana/sago flour handy, you can just grind sago and use in this recipe.
  2. Use either way of making 1. directly press in oil 2. press chaklis on a paper and then put them in oil. both ways the taste is same. Pick the method you are comfortable with.
  3. These chaklis will be good for weeks if stored properly in an air tight container.

Step by step photo instructions

  1. Add all the ingredients except oil in a mixing bowl, give a good mix.

2. Heat 2-3 tsp oil or butter, then add it to all the ingredients. Mix well, add water gradually and knead to a medium tight dough.

3. Heat oil in a kadai on medium heat.

4. Insert desired shape chakli plate in chakli maker. (I used medium round holes one).

5. Now make a cylindrical shape out of dough and fill the chakli maker and close the lid.

6. Check the oil temperature by adding a small piece of dough. If it comes up  gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.

7. Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.

8. or you can press chaklis on a paper or plastic sheet or on a plate, then add them to oil.

9. This way you can make 3 to 4 each time.

10. Flip the chaklis and fry till they turn golden brown and crispy from both sides or till the oil stops sizzling. It means the chaklis are fried..

11. Transfer the chaklis onto a paper towel, to drain the excess oil.

12. When they cool down, place them in an air-tight container or box.

13. Serve sabudana janthikalu/murukku as a tea time snack or serve to guests on festive times.

Hey, thanks for stopping by, Please rate the recipe and leave a comment below.

Rating: 1 out of 5.

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