Karasev
Deep fried savory snack with bengal gram, rice flour and spices
Ingredients
- 2 cup kadalai maavu / besan / gram flour
- ½ cup rice flour / idiyappam flour
- ¼ cup pottukadalai / roasted gram
- 2 tsp butter at room temperature
- ½ tsp red chilly powder
- 1 tsp black pepper
- Salt to taste
- Oil for deep frying
Instructions
- Coarsely powder the pepper using a mortar and pestle or in the mixie jar. Grind the roasted gram to a fine powder.
- In a large bowl, sieve the besan, rice flour and roasted gram powder. Add butter, red chilly powder, pepper powder, salt and mix well until butter is well incorporated.
- Add water little by little and make a smooth and soft dough. Divide the dough into 2 equal portions and keep it covered with a wet cloth.
- Take the murukku press with the disc having 3 (or 5) holes. Fill the murukku press with 1 portion of the dough.
- Heat oil for deep frying. Squeeze into hot oil in big circles. Do not overcrowd or make layers. Cook in medium heat, turning over to cook both sides.
- Once the bubbles reduces, the 'shhh' sounds ceases and the sev turns golden brown, remove and drain on a paper towel.
- Break into pieces and cool completely. Store in an airtight container.
Notes
- The dough should be soft enough to squeeze through the holes. If the dough is hard and tight, sprinkle few drops of water and make the dough soft.
- Keep the dough covered with a wet cloth all the time, otherwise it will dry up and become hard.
- Add red chilly powder and pepper powder according to your spice preference.
- The oil should be hot when you squeeze in. Turn down the heat to medium while cooking the sev.
- If the dough becomes dry or hard for the last batch, sprinkle few drops of water and make the dough smooth.