Sanna Karappoosa (Sev) - Andhra Telugu Savoury - Indian Namkeen - Vegetarian Food

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text

    Makes: 220gms


    • Gram Flour – 200gms
    • Hot Oil – 1Tbsp (To Mix with Gram Flour)
    • Salt – To Taste (1tsp)
    • Turmeric Powder – 1/8tsp
    • Asafoetida – 2,3 Pinches
    • Water – 80gms (To Knead Flour)
    • Oil – To Deep Fry Sev

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


    We generally use large holed plate to press sev for regular sev. But for this recipe use the small holed plate to press the sev.

    Heat a pan and add oil to it. While the oil is getting hot, let us mix and prepare the dough.

    In a mixing bowl take gram flour and add salt, turmeric powder, and asafoetida and mix well. Add 1Tbsp hot oil to the gram flour mixture and mix well. Mix by rubbing to incorporate oil in the flour.Add water little by little and mix to get smooth and sticky dough. Now the dough is ready to be pressed into hot oil to make thin sev.


    Take a plate and spread a paper napkin. After frying the sev place it on the paper napkin to soak excess oil. The oil is hot now so start making sev. Take the sev press or sev mould and smear oil on the inner surface of the mould. Similarly smear oil on the plate used. Arrange the plate in the mould. Take half the portion of the dough and shape it like a cylinder and insert this dough into the oil smeared mould. Close the lid and screw it downwards to press the sev. Hold the sev press firmly in left hand and press directly into hot oil turning left hand circularly to get spirals of sev. After pressing some rounds, break the sev with right hand fingers near the mould and drop carefully in oil. When one side is crisp, turn and fry the other side also. While frying, take care not to over fry till sev changes color. When the sev turns cream in color remove from oil. Take the sev from oil with a slotted ladle to drain oil. Place this fried sev on a paper napkin to drain excess oil. Press the remaining dough in the mould as done earlier. Fry the sev on both sides and remove it on to the paper napkin to soak excess oil. Fill the mould with the remaining dough and fry the sev as learnt above. Crumble the fried sev to small pieces with fingers. Use this thin sev in chat, bhel puri, pani puri, dahi sev puri etc.. or enjoy as it is. 

    Points to Remember:

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

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

    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 !!!!!!!!!!!!!!
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    Our Earlier discussions on the Blog
    Anonymous said...

    hi gayatrigaru nenu recipes ani try chestunnanu.once again thanks for you.
    sannakarapu poosa(sev) denito
    chestoro(presser) meku idia unda?.
    nadaggara jantikala presser undi
    danilo small holes unna plate petti cheste sannaga vastondi kani indian sweet shops lo verry very thin ga yellow colour lo vasta e .
    if possible presser photo unte chupincha galaru.

    July 9, 2009 5:20 PM

    BloggerGayatri Vantillu said...

    Priya Garu,

    Yesterday only I have prepared sanna karapoosa without adding yellow food color. Therefore it is not having that attractive yellow color. It comes a bit thicker than what we get in the shops because the holes on our plates are a bit larger than what the shops use. The method of preparing the dough is same as Karapoosa with an exception - not to put ajawain and red chilli powder

    July 10, 2009 4:07 AM

    Your Earlier comments on the Blog
    Lakhan said...

    Hello Gayatri!

    This is to congratulate you on two of your recipes .…one was the “CABBAGE KOOTU” and the other was “SANNA-KARAPA-POOSA”…..both items came out VERY WELL and all of us were laughing like kids as we sang along with ( your video-signature tune’s)
    lovable Ghatotkacha
    “ah-haha-hahah-haaa!! //Lakhan

    December 10, 2009 6:28 AM

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