Prep Time: 20 Min
Cook Time: 30 Min
Make the dough. Sift the flours and add salt, red chili powder, cumin seeds and carom seeds. To this add hot ghee and mix till the mixture resembles bread crumbs. To this add little by little water and make a dough.
Stuff the dough. Stuff this dough in murukku presser. Use small holes disc. In the warm oil, gently press the mururkku maker and make swirls
Frying - Fry on medium heat by turning at regualr intervals. Fry till jantikalu turns nice golden on all sides. Remove on a kitchen tissue and repeat till the dough is completed.
Storing - Upon reaching room temperature, store in a clean and dry moisture free container. Stays fresh for 15-20 days.