Karapusa or Omapodi or Sev

Gems Gems, December 10, 2015

Serving size of Karapusa : One small plate full per person

Ingredients required to prepare Karapusa :

Rice – 1 cup

Chick peas(halves) – 3/4 cup

Red chili powder – 1/4 tsp

Carom seeds – 1/2 tsp

Water – required to mix flour

Salt – required amount

Oil – amount required for deep frying

Directions to prepare Karapusa :

  1. To prepare this traditional recipe, we need to first gather all the ingredients.

  2. Now wash the rice and chick peas. Let the water drain and dry them on a wide cloth under to remove the moisture.

  3. Once the moisture is gone, transfer them to a mixer jar and grind them into fine powder.

  4. Then take wide bowl and add the rice and chickpea flour to the bowl and follow them with carom seeds, red chili powder and salt. Mix everything well.

  5. Now pour water little by little into the flour and mix to form dough. The dough should not be hard. It should be very smooth.

  6. Now take thick bottomed bowl and pour oil required for deep frying into it. Let the oil heat.

  7. Once the oil is hot, take Karapusa press and fill it with dough. It has discs with different sizes of holes. Select on disc depending on which size of karapusa you want. Place the disc at the bottom of the press before filling it with dough.

  8. Now press the dough into the oil in circular motion until the dough in the press is finished.

  9. Now fry until it turns golden brown and the remove it from the oil and put it on a plate with tissue paper.

  10. Repeat the same process until the whole dough is completed.

  11. Then transfer the Karapusa to a container.

  12. Your tasty Karapusa is ready to be savored.

Note : Karapusa may be served as snack. It can also be consumed with milk or tea by pouring the broken Karapusa into a glass with milk or tea.

About : Karapusa is one of the most famous and traditional recipes of Andhra cuisine. It is made of rice and chick peas which contains carbohydrates and proteins. Karapusa is also called as Murkulu or Janthikalu.

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