OMAPODI KARAPUSA
A quick and easy, crunchy irresistible snack loved by kids and adults equally.
Equipment
- Murukku maker/chakli maker
Ingredients
- 1 cup Gram flour / Besan
- 1 cup Rice flour
- 1 tsp Carom seeds
- ΒΌ tsp Red chili powder optional
- Salt to taste
- water
- 2 tbsp Hot cooking oil
- Frying oil
Instructions
- First let's make a fine powder of carom seeds in a mortar and pestle.
- In a mixing bowl add gram flour, rice flour, salt, chili powder, carom seed powder, hot oil and combine until the oil is well incorporated into the dough.
- Now gradually add filtered water and bring the dough together to make a soft dough, and test it by pressing the dough through the fine holes disc.
- Taste and adjust the spices and salt according to your taste preference.
- Heat a wide thick bottomed wok/kadai, add oil and heat it until it's good enough for deep frying.
- Take the murukku maker grease the inside with a tsp of oil, roll the handful of dough into cylindricals and place them in the murukku maker and use the disc with fine holes.
- Once the oil is hot, reduce to medium flame and using circular motion, press the murukku maker to make concentric layers of the karapusa dough.
- As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the karapusa fry and turn to a golden shade.
- When the karapusa turn into golden color, flip them and fry on the other side and let it also cook to a golden brown. Karapusa fries quickly compared to chakralu or murukulu. So keep an eye on them all the time while frying.
- Use a slotted ladle to remove fried karapusa on a paper towel and let them cool down. Now repeat the same process till the rest of the dough is done.
- Cool completely before storing in an airtight container.
Notes
- Please make sure you're pounding the carom seeds to fine powder, else it tends to stuck in the tiny holes of murukku maker disc. Adding in powder form distributes the flavor evenly and makes the dough easier to press.