How to Make Karappusa in Telugu | Sanna Karapusa Recipe Making at Home

Lets see how to make karappusa. Here I made it with bengal gram
To 4 cups bengal gram flour, I added 1/2 cup rice flour
Rice flour will keep karappusa crisp for longer
Mix bengal gram flour, rice flour and add 1 teaspoon salt, 1 teaspoon chilli powder, 1/2 teaspoon turmeric powder.
To a mixie jar, add 1 teaspoon cumin seeds, 1 teaspoon ajowan and powder it
Add this prepared powder to the flour and mix
Then add 3 tablespoons heated oil and mix
Add a little water and knead it into a dough
Don't make it too soft
After the dough is prepared, take a small amount of dough and put it into a different bowl
Then take a press and put the plate/ mold with the thinnest holes on it
Now spread some oil inside the press so that the dough doesn't stick to it
Spread some water on your hands and knead the dough again till it becomes soft
Load the press with the prepared dough and seal it
Heat oil for deep fry in a pan
Drop a small amount of dough in the oil to test if the oil is heated enough
If the dough starts to float, it means that the oil is ready for frying
Now press the sanna karappusa into the oil
As the bubbling starts to go down and the karappusa starts to change colour, flip it carefully
Fry till it turns light brown and move it into a plate
Crispy treat karapusa is ready!
If pressing the karappusa directly into the hot oil seems a bit tough, or, if you're planning on making smaller ones that cannot be pressed all at the same time, Press them onto a bigger spoon or a small plate and drop it into the oil
Flip and fry till they turn golden brown. Store it in an air tight container. They will stay fresh for 15-20 days