Ingredients:
Senagapindi (Besan flour) - 2 cups
Turmeric - 1/4 tbsp
Warm oil / butter - 2 tbsp
Vaamu (Ajwain) - 1/4 tbsp
Salt - as per taste
Water - sufficient
Oil - to deep fry
Procedure:
- Heat oil in a kadai.
- Take a wide mixing bowl, add besan, turmeric, salt, ajwain, warm oil and mix well.
- Now pour water little by little and mix to form a dough similar to that you make for preparing chapati or roti.
- When the oil is sufficiently hot, take a jali/muruku press/jantikala gottam, place a blade with very small holes (for sanna karapoosa) or with little bigger holes (for karapoosa) and add small portion of dough in to it.
- Slowly press the dough in to oil all over the kadai, until it turn to nice bright yellow color. Be sure that the entire frying process has to be done in medium flame only.
- Once the sev is fried, transfer it in to a plate with tissue paper using a slotted ladle. Do not transfer immediately in to air tight container. Wait until it reaches to room temperature.
TIP: If you are using blade with very small holes, it is better to skip adding ajwain because it blocks the passage and the dough do not come out easily.
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