Perugu Jantigalu is a Tangy Murukku made using Sour Curd as a Main Ingredient. I am a big fan of Curd Murukku(Thayir Murukku). In my family everybody likes this. I learnt this recipe from my cousin,srimathi Aunty.Usually we buy this murukku in shops. After i tried and came out well, i was so much exited. i hope u will also enjoy the recipe.
Pulla Jantikalu
Prep Time : 10 min. 
Cook Time : 20 minutes.
Recipe Category:Diwali Ssnacks
Recipe Category:Diwali Ssnacks
Yield : 2 cups.
Recipe Cuisine:South Indian
Ingredients
Rice flour - 1 Cup.
All Purpose flour/Maida - 1/2 cup.
Sour curd - 3/4 cup + 2 tbsp.
butter - 2 tbsp.
Green chillies - 3.
salt - to taste.
oil - to fry.
Sesame seeds - 1 tsp.
Preparation
Grind the Green chillies and salt with 2 tbsp of sour curd into a smooth Paste.
Method
- Take a Mixing bowl, add Rice flour,Maida,butter,Ground Green chillies Paste. Mix well.
- Add curd little by little to make soft & stiff dough.
- Heat the oil in a Kadai, Now take murukku press with 3 holes, add the dough to it and keep it aside.
- To check oil is hot,put small piece of dough in a hot oil, when it pops up immediately,it is indication that oil is hot.
- Now squeeze the Murukkus , in a circular motion over hot oil.cook in medium flame.
- Cook both sides until the Shh!!! sound & bubbles ceases & also it turns light Golden brown.
- Then Remove it, and drain it in the kitchen towel.
Notes
- Always prefer Sour Curd, for Good Results.
- Grind Green chillies into smooth Paste, for smooth squeezing.
- Instead of Green Chillies, you can add Red chilly Powder also.
- If you are making in large quantity. divide the mixed flour into 2 or 3 portions, then mix curd little by little to each portions, before deep frying, else murukku turns red.
- After making the dough cover the bowl with lid, else dough becomes dry.
- Be careful while squeezing murukku over oil.
- When you squeeze murukku, automatically it breaks into small pieces.
