Ingredients
- Senaga pindi/ Bengal gram /Besan flour – 1 cup
- Biyyam pindi / Rice flour – 2 tbsps
- Vamu /Ajwain – 1 tbsp
- Baking soda – a pinch
- Red chilli powder – 1 tbsp, optional
- Jeera / Cumin powder – 1 tsp, optional
- Ghee /Butter – 1 tbsps,
- Asafoetida powder – 1 tsp
- Salt to taste
- Oil for frying
- Water as required
Preparation Method
Mix gram flour, rice flour, baking soda, chilli powder, ajwain and salt with hot oil.
Add water slowly to make soft and smooth dough.
Take oil in a deep wide frying pan.
Take the janthikalu maker/ squeezing mould and fix the small holes disc.
Apply little amount of oil inside the press.
Apply oil in your hand, take a handful of dough & fill in the janthikalu maker, so that the dough won’t stick in your hands.
To test the hotness of the oil, drop a little amount dough in the oil. When the dough immediately comes up, then the oil is hot enough to start making the karapusa.
Now, reduce the stove to medium flame and start pressing the mould in a circular fashion in the oil so that you cover the oil fully in the pan.
Turn the karapusa to the other side with a slotted ladle.
When it turns golden in color on both the sides and the bubbles in the oil subsides, remove from oil and allow it to drain on a paper towel.
Repeat the same process till all the dough is done.
Once it has been cooled completely store in an air tight container.
Variations
Ginger garlic paste can be mixed the dough, if you like the flavor.
If you want to make crispy karapusa, increase the quantity of rice flour used.
You can reduce the red chillies and add green chillies. Grind ginger & chillies with water, filter and mix in the dough.
Word of Caution
The dough should not be watery; it should be soft and sticky, so that you can press the karapusa easily in the janthikalu maker.
