Comments on: Sev ~ Omapodi (Sana Karapusa)

By: GIGI

GIGI — Thu, 14 Apr 2011 13:11:38 +0000

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.

By: Bread Chaat - How to make Bread Chat - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Mon, 22 Mar 2010 14:10:49 +0000

[...] sweet chutney. Next sprinkle chopped onion, tomatoes and coriander leaves. Finally finish off with sev. Serve immediately.addthis_url = [...]

By: Papdi Chaat - Papri Chaat Recipe - How to make Papdi Chaat - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Thu, 11 Mar 2010 11:20:36 +0000

[...] tamarind chutney. Spoon sweetened curd/dahi. Sprinkle some chopped onion. Finally finish off with sev and coriander leaves. Serve immediately.Green (Hari) Chutney Recipe Sweet (Meeta) Chutney Recipe [...]

By: Masala Puri - Ragda Puri - How to make Masala Puri Chaat Recipe - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Tue, 09 Mar 2010 13:15:30 +0000

[...] a topping over crushed puris, a smothering of meeta chutney and green chutney and finished off with sev. A popular quick eat that is lip smacking delicious!Ragda RecipeSoaking: 8 hrs Prep & Cooking: [...]

By: Ragda Patties Recipe - Aloo Tikki Chaat - How to make Ragda Pattice - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Mon, 08 Mar 2010 11:38:00 +0000

[...] curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately. Best savored when ragda is warm.Green (Hari) Chutney [...]

By: Åsa

Åsa — Mon, 08 Mar 2010 09:51:02 +0000

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.

By: Sailu

Sailu — Mon, 08 Mar 2010 06:36:10 +0000

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

By: lucky

lucky — Mon, 08 Mar 2010 06:13:27 +0000

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 ?????

By: Cynthia

Cynthia — Sun, 07 Mar 2010 21:41:55 +0000

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

By: Cynthia

Cynthia — Sun, 07 Mar 2010 21:40:18 +0000

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