KARAPUSA
Karapusa is mostly known as sev in many parts of india. In andhra pradesh it is mostly known as karapusa. There are different types of karapusa or sev, usually the thinner sev or karapusa is used in different types of chats and it is mostly prepared with besan(chickpea flour). There is medium size sev or karapusa which is usually consumed as evening tea time snack and is mostly prepared with besan and rice flour. This recipe is prepared with different types of flours in different regions. There is also a bigger size karapusa which is usually used in poha mixture or murmur mixture. The ingredients and the process is the same for every sev or karapusa. The only difference is the size of the disc we use in the sev press.
I usually avoid using besan because it may sometimes cause acidity for some people. So, in this recipe I used urad bean flour instead of besan. But if you want to use besan, you can simply replace 2 tbsp of urad beans with ¼ th cup of besan and the remaining ingredients and process are the same.
PREP TIME: 20min COOKING TIME: 20min TOTAL TIME: 40min
INGREDIENTS:
2 cup rice flour
2 tbsp urad dal
3 green chillies
2 inches of garlic
2 tbsp ajwain(vaamu,carom seeds)
½ tbsp of red chili powder
½ tbsp salt
2 cups of oil(approx)
½ tbsp butter
A pinch of turmeric
Water, enough to prepare semi soft dough
INSTRUCTIONS:
Firstly place a pan on the stove, add the urad dal to it and roast them on medium low flame till they turn aromatic.
Once they cool down add to a mixer jar and grind it into fine powder.
In the meanwhile take a mixer jar, add 3 green chillies, 3 inches of ginger and grind them into a fine paste.
Now add rice flour,urad dal powder,green chillies and garlic paste, ajwain,red chili powder,salt, butter or you can add 1 tbsp hot oil whichever is available, a pinch of turmeric to a bowl and mix them thoroughly.
Now add water little by little and knead the mixture into a semi soft dough.
Cover the prepared dough with a wet cloth or a plastic warp and keep it aside.
Now switch on the stove, place a kadai add 2 cups oil to it and let it heat
When think the oil is hot, take a small pinch of dough, flatten it with your fingers and drop it into the oil. The dough should rise and float in the oil without browning, that is when the oil is at the right temperature.
In the meanwhile take the sev press, apply oil to the inner side of the press, fill ¾ th of the press with dough and cover it with the lid. Generally they give 3 different discs, use the disc with medium size holes.
If you are confident you can directly press the sev circularly into the hot oil.
If you are a beginner here is a tip for you:Take a ladle with holes to it, dip the ladle into the hot oil once and place it on a plate, now press the sev on to the ladle circularly around the ladle until it forms a small disc. Now dip the ladle into the hot oil and wait for 5 -10 seconds, the sev disc will get released, gently shake the ladle and take it out.
Once the sev disc turns into a golden brown color on both sides you can take it out and place them on the kinchen towel for the excess oil to be absorbed.
Finally tasty karapusa or sev is ready to be served.
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