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Sev ~ Omapodi (Sana Karapusa)

Print version of Sev ~ Omapodi (Sana Karapusa)
Sev ~ Omapodi

Sev aka Omapodi/Karapusa is an essential savory item along with Sweet chutney and Green chutney, forming an integral part of most Indian street food snacks. Sev is prepared with chickpea flour (besan) and rice flour. Usually sev that is used to garnish chaats is much thinner than what you see in the picture above. I used the smallest holes of my sev press which yielded a slightly thick sev than the usual chaat sev.

Tastes divine on its own over a cup of hot chai or can be garnished over homemade chaat or prepare a savory mixture.

Sanna Karapusa deep frying – Sev

Sev Recipe

Prep & Cooking: 1 hr

.

Ingredients:

1 cup rice flour

1 1/4 cup chick pea flour/besan/senaga pindi

1/4 tsp red chilli pwd (optional)

1/2 tsp powdered vaamu/ajwain (optional)

salt to taste

1 tbsp hot ghee or oil

oil for deep frying

Murukku press/Janthikalu gottam or chatram

1 Put together rice flour, gram flour, salt, hot ghee or oil, chilli pwd and ajwain and combine well. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu/chakali press. Test the dough for salt before deep-frying.
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with smallest holes. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the sev dough. As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the sev turns to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
3 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 till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Andhra Traditional Pindi Vantakam – Jantikalu Recipe

Sev ~ Omapodi (Sana Karapusa) Recipe

Prep time: 5 min
Cook time: 40 min
Yield: 15
Main Ingredients: besan rice flour

Sev aka Omapodi/Karapusa is an essential savory item along with Sweet chutney and Green chutney, forming an integral part of most Indian street food snacks. Sev is prepared with chickpea flour (besan) and rice flour.

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By • Mar 7th, 2010 • Category: All Recipes, Andhra Recipes, Chaat Recipes, Flour Recipes, Indian Vegan Recipes, North Indian Recipes, South Indian Recipes

  • http://kavithabhargav.blogspot.com Kavitha

    Perfect!!! Looking forward for Samosa Recipe

  • http://www.tasteslikehome.org Cynthia

    There is a snack we used to eat at school called “chicken foot” and that was because it was these long pieces of fried dough, crispy and crunchy. This reminds me of that snack. We would eat it with a mango sour (type of chutney). I am definitely going to try this but given that I do not have one of the press you are speaking of. I am going to roll my dough flat and cut it into thin strips and taste to see if this is the snack we used to get at school :)

  • http://www.tasteslikehome.org Cynthia

    I am still stoked that my comments are actually showing up (lol)

  • lucky

    Hi Sailu,

    This sanna karapusa looks very tempting and yummy. But I feel the sev that is used in the Indian street food snacks is much much finer one. Isn’t it ?????

    • http://sailusfood.com Sailu

      Absolutely, I have mentioned above regarding the thickness of sev.

  • http://missmeistersmat.blogspot.com Åsa

    Wow! That was an interesting little thing – the chakli press! I’ve never seen such beautiful one before. Don’t think it is possible to find one here in Sweden. Well, mabye in plastic though. Or else I’ll might find an old one at a flea market.

    That looks like a good and very tasty snack! I definitely like to try it my self.

    • GIGI

      To Asa in Sweden and All Others = and of course Sailu = I just found this wonderful site yesterday. So I know I am answering a year later than everyone else.

      With items called different names in different country’s it is a challenge at times. I looked for months for how to use my Agar Agar powder until I found out in Asian country’s it is just called Jelly Powder.

      But in Sweden, Germany, etc. it is called a Spaetzle Press.

      In the United States of America – you can buy a manual, hand operated Potato Ricer (Spaetzle Press) to make the VERMICELLI NOODLES – SEV. You can Google Potato Ricer or see the ones for sale on Amazon.Com or at other auction or seller sites.

      I have my grandmother’s original round one from the early 1900s but I found one at a thrift store for $1.00 from the 1950s; and use that one instead. Living in Florida, seems like every time there is a Hurricane, I want to make Vermicelli Noodles or Potato Pancakes (Latkes) and with no electric I can not use my Pasta Machine, so I just use my good old Potato Ricer.

      Happy Spring to All.

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