KaraSev is one of the south indian savoury delicacy. There are many variation in making this like garlic sev, spicy sev etc. Here i'm sharing the recipe for basic karasev recipe and it tastes exactly like the lala kadai(sweet shops) karasev available in Tirunelveli area.
To make karasev easily , you can use your murukku press and press it like oma podi and once it fried you can break them into pieces. It gives uniform shapes. But i want to recreate the ones(irregular shapes) available in shops,so i used grater,you can also use jalli karandi(spoon with holes) to make this, it's bit tedious process, but it's all worth it at the end.
Procedure
Notes:
To make karasev easily , you can use your murukku press and press it like oma podi and once it fried you can break them into pieces. It gives uniform shapes. But i want to recreate the ones(irregular shapes) available in shops,so i used grater,you can also use jalli karandi(spoon with holes) to make this, it's bit tedious process, but it's all worth it at the end.
Karasev/Pepper Karasev
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 2 Cups
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Chickpea flour/ Besan - 1 cup
Rice flour - 1 cup
Cumin seed - 1 tsp
Butter - 2 tbsp
Crushed Pepper corns - 2 tsp
Salt - to taste
Oil for frying
Procedure
In a bowl, add the chickpea flour , rice flour, cumin seed , butter, pepper corns & salt. Mix it well and then add enough water to make pilable dough. Then heat the oil in a kadai.
When the oil is heated (if you drop a piece of dough in oil, it should come up immediately), hold the grater above the oil and take a handful of dough and rub it on the grater, it will form strings and it automatically drop into oil. Rub the dough on grater till it's done.
Allow the karasev to cook, once cooked ,the shh sound stops, you can now remove the karasev and place it on tissue paper.
Do the same for remaining dough, once it cooled ,stored it in air tight container.
Tasty Crunchy Karasev is ready.
When the oil is heated (if you drop a piece of dough in oil, it should come up immediately), hold the grater above the oil and take a handful of dough and rub it on the grater, it will form strings and it automatically drop into oil. Rub the dough on grater till it's done.
Allow the karasev to cook, once cooked ,the shh sound stops, you can now remove the karasev and place it on tissue paper.
Do the same for remaining dough, once it cooled ,stored it in air tight container.
Tasty Crunchy Karasev is ready.
- You can use ghee instead of butter.
- Be careful, while rub the dough on grater. you can feel the oil heat,so do in small batches at a time.
- If you want extra spice, add 1/2 tsp of chili powder too.
- It stays well for more than a week.
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