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.