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5 from 2 votes

How to make kara sev method

Karasev recipe, Crisp flavourful with rice flour, besan and black pepper! Step by step pictures recipe.
Prep Time5 minutes
Cook Time25 minutes
Course: Snack
Cuisine: Indian
Servings: 2 cups


  • 1 cup Gram flour/ kadalai mavu heaped
  • ¾ cup Rice flour
  • ¼ teaspoon Asafoetida powder
  • teaspoon Turmeric powder
  • 2 teaspoon Pepper crushed coarsely
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Butter softened
  • Oil For deep frying
  • Salt


  • 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.


  • 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.