How to make kara sev method
Karasev recipe, Crisp flavourful with rice flour, besan and black pepper! Step by step pictures recipe.
Servings: 2 cups
Ingredients
- 1 cup Gram flour/ kadalai mavu heaped
- ¾ cup Rice flour
- ¼ teaspoon Asafoetida powder
- ⅛ teaspoon Turmeric powder
- 2 teaspoon Pepper crushed coarsely
- 1 teaspoon Cumin seeds
- 2 tablespoon Butter softened
- Oil For deep frying
- Salt
Instructions
- First sieve gram flour if it has any lumps. Take both rice flour and besan in a bowl, melt butter and add it to it.
- Add crushed pepper and jeera, salt, turmeric and asafoetida. Mix well.
- Add enough water to make a stiff dough. But there shouldn’t be any cracks. Make as a smooth dough.
- Take the murukku press with the same plate we use to make murukku.
- Fill the press with dough and press in hot oil in large circles. Do not make too many layers.Just two circles.
- Fry in medium flame on both sides till the bubbles and ‘shhhh’sounds ceases. Drain over paper towels. Repeat to finish. Break roughly to get small pieces.
Notes
- You can do the authentic way in which the dough is rubbed through a big ladle with holes. But I found it difficult as i had only a small ladle and I could not bear the heat, so this is the easier way. No big difference too.
- Eat after a day to enjoy the pepper flavour fully.
- If making big amount than mentioned, make in batches. Otherwise the colour of the snack changes towards the end as time passes.