Preparation time:30 minutes
Serves:3 sheets of karappoosa
1 1/2 cups chickpea flour(besan)
3/4 cup rice flour
3/4 teaspoon salt
1 teaspoon red chili powder
1 teaspoon vaamu/ajwain/carrom seeds
3 pinches hing
oil for deep frying
1.Heat oil for frying.Take all the ingredients except the oil in a separate bowl and mix well.
2.Add about 1/2 cup water little by little to form a firm dough.Add 2 teaspoons of the heated oil in the dough and mix well.
3.Grease the Kaarappoosa press with some oil,place the kaarappoosa plate(mould ) in it and place a handful of dough in the press.
4.The temperature of the oil can be tested by dropping a drop of dough in the oil it should float back up immediately to the surface.In a circular motion gently and quickly press the dough through the mould to form thin strings of dough into the oil.Let fry until the reach a golden brown color,gently flip the kaarappoosa and let fry on the other side and remove from the oil to drain on a kitchen towel.
More rice flour can be added for crispiness.
This is a good evening time snack.
Although unconventional the kaarappoosa can be had with rasam to make an indian version of chop suey.
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