Wednesday, April 20, 2011

Sanna Kaarapoosa (Sev)

Mix together a cup of Rice Flour, 1¼  Chickpea Flour, Salt to taste, 1 tbsp of Hot Ghee / Oil, a tsp of Red Chilli Powder and ½ tsp of Powdered Carom Seeds (Ajwain) in a bowl. Slowly add Water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press with smallest holes disc. Taste the dough for salt before deep-frying.

Heat a wide heavy bottomed vessel with enough Oil for deep-frying. Fill the janthikalu press with the dough and using circular motion, press the jantikalu press to make concentric layers of the sev dough. When the sev turns a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process for the rest of the dough.

Cool completely before storing in an air tight container.

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