November 4, 2013


A popular south-Indian savory snack with a touch of pepper in every bite!

The authentic way of making karasev is to rub the dough directly into the oil through a big perforated laddle and the dough falls through the holes in the shape of thick noodles. But in my recipe here, I have just used the murukku press with "3 holes" mould for ease and convenience.

Eitherway, karasev tastes great and serves as a perfect accompaniment for evening tea time!

Basic Info
Complexity - Simple
Prep time - 5 mins
Cook time - 25 mins
Serves - about 2 cups of karasev

Besan - 1 cup
Rice flour - 1 cup
Turmeric powder - 1/8 tsp
Salt - to taste
Hing - 1/4 tsp
Black peppercorns - 2 tsp
Butter - 2 tbsp
Water - as required
Oil - for deep frying

Press & mould for karasev

Crush (or) grind peppercorns coarsely and set it aside until use.

Combine all the dry ingredients until evenly mixed. You can also sieve the dry ingredients (except crushed peppercorns which you can add later after sieving and mix by hand) for uniform mixing.

Add butter and work it into the flour with your fingers. Now, add required water (little by little) until it forms a smooth & stiff dough.

Heat oil in a frying pan. When hot enough, fill the press with a portion of karasev dough and press it through the mould into oil. Press just one layer of circle and fry it until golden brown on both sides. Remove from oil and drain excess oil in a kitchen towel.

Let it cool and store it in an air-tight container.

Sending this to "Diwali Bash 2013" hosted by Cooks Joy.