Karappoosa - Andhra Savory Sev - ఖారప్పూస -Telugu Food - గాయత్రి వంటిల్లు

This is a Video Recipe

Enjoy to Cook & Serve - Family that Eats Together also Stays Together

Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

Recipe Text


      • Gram Flour – 200gms
      • Salt to Taste
      • Red Chili Powder – 1 1/2tsps
      • Carom Seeds – 1/2tsp
      • Asafoetida – 2, 3 Pinches
      • Oil – 1tbsp
      • Oil for Deep Frying
      • Water – 80gms or as required

      (Online Conversion utility to convert Gms to Cups & Temperatures etc)


      Take a bowl and add sieved gram flour. Add red chili powder, salt, carom seeds, asafoetida and oil. Mix well and make dough by adding water. The dough should be sticky. Keep the dough aside.


      For making karapoosa there are many moulds available in the market. The moulds have different plates to press different shapes of dough. Select a plate with medium sized holes as shown in the movie clip. Place the slotted plate in the cylindrical container. Apply oil to the slotted plate and the inner surface of the cylindrical container. Oil your fingers and take a portion of the dough. Smoothen the dough and insert it in the cylindrical container and press it lightly. Now close the lid and keep it ready. Heat a pan and add oil to it. Drop a small portion of the dough in the oil to test the hotness. When the dropped portion pops up right away the oil is sufficiently hot to fry the Karappoosa. Turn the handle of the mould and see the dough coming out of the slotted plate. Now hold the mould with left hand directly above the oil pan and turn the handle. Observe, long threads of dough falling directly into the hot oil. Simultaneously turn your left hand in circular motions to makes spirals of the long threads of the dough coming out of the mould. Put only sufficient quantity of the dough into the oil. Wait for few seconds and slowly turn the Krappoosa with a slotted ladle and fry. Gently turn the Krappoosa with a slotted ladle and fry till it is golden in color. Spread a paper napkin on a flat plate. Drain the fried karappoosa and take it on to the paper napkin to remove excess oil. Now open the lid of the mould and fill it with the remaining dough and repeat the process again. Cool the fried karappoosa completely before storing. Store the karappoosa in a dry bottle or box.

      Points to Notice:

      The dough should be soft and sticky. That is the right consistency for pressing karappoosa.

      For extra crispness reduce a portion of gram flour and substitute with rice flour.

      Take care while pressing the karappoosa in hot oil. The vapors coming out of the oil may burn your skin. So keep a sufficient gap between oil and the mould while pressing. 

      In olden days mothers used to prepare this savory snack in bulk especially when children were having holidays. It is a tasty snack which can be munched as it is or can be added in delicacies like Chats, Bhel puri, Sev Puri etc..

      Enjoy !!!!!!!!!!!!!!