Karasev recipe or Khara sev is a spicy, deep fried snack or savory made during Diwali in all households. There are many way to do this recipe as the flavoring part can be changed as per our taste.
It also makes a perfect tea time snack for the evenings. Usually we used to make it with chili powder while making the dough.
But the karasev that my MIL pre orders during the Diwali time, where they make the sweets and snacks in bulk, had crushed pepper in them and all four of us at home got addicted to it.
Ever since that I started making that way and as such pepper is good for digestion also and also gives this karasev a wonderful flavor.
This can be stored for at least a month, if you happen to make in bulk. But I wonder if it will last that long, if love it like as we do at home.
I have used homemade processed rice flour, but if you can also store Idiyappam flour, which will equally work well.
Points to note while making Karasev:
1. Do not rest the prepared dough, else it will begin to turn sour and you will get a darker looking karasev.
2. While making karasev with one portion of the dough, keep the rest of the dough covered, to prevent it from drying out.
3. The temperature of the oil should be uniform and even.
4. You can avoid turmeric powder, if you do not wish to add. I made one batch with turmeric powder and the next batch without it. Hence the difference in color.
5. You can avoid pepper and instead add red chili powder and also cumin seeds while kneading the dough.
Karasev Recipe Details below:
- Kadalai Maavu (Besan / Chickpea flour) – 1 cup
- Processed Rice flour – 3/4 cup
- Roasted Gram dal (Pottu kadalai) – 4 tbsp
- Turmeric powder – 1/8 tsp
- Black pepper corns – 2 tsp
- Asafetida – 1/4 tsp
- Butter (softened) – 2 tbsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- Grind roasted gram dal to a fine powder in a mixie jar. Transfer to a bowl.
- Pulse the pepper corns in the mixie jar a few times till coarse. I did it manually using a mortar and pestle.
- Grease the murukku mould with oil and keep it ready.
- Mix together besan, rice flour, roasted gram dal powder, turmeric powder, asafetida, salt and coarsely pound black pepper in a mixing bowl.
- Add softened butter and mix with your finger tips till it resembles bread crumbs.
- Add water little by little and make a soft, pliable dough.
- Heat oil in a pan for deep frying.
- Fix the multi holed nozzle in the murukku mould and fill the mould with the prepared dough.
- Check the oil by putting a pea sized dough in it. If it rises immediately, the oil temperature is perfect.
- Squeeze the dough into the hot oil directly in a round motion filling up the pan.
- Let it cook one side for a few minutes over medium flame or till the sizzling reduces a bit.
- Turnover and let the other side cook too till its golden brown in color and the sizzling completely stops.
- Drain onto a kitchen paper. Karasev is ready.
- Let the karasev come to room temperature and cool completely.
- Break into big pieces and store in an airtight container.