Karasev is a popular savory snack in south India. It is very easy to make but equally tasty and crunchy to have with tea or coffee (or for just snacking). If its a rainy day, what can you ask for more with this tasty and spicy crunchy snack and a cup of hot tea! Also, it goes well with rasam rice, sambhar rice, and puliyodharai too. Karasev is also served in the wedding feast or any other important occasion....it's that great!
It's been quite long since I made karasev. So for this year's Diwali, Karasev was one of the items we made(even though there are a few days ahead and half of it is already gone). It is even more special since it was great fun making it with my mom, aunt, and cousin, chatting and enjoying the snack as well as our time. When you make these snacks with friends or relatives as a group, I kinda feel it gives the true festive spirit and enjoyment than being alone. Here is the recipe for you to do and enjoy with friends and family!
Ingredients:
Bengal gram flour - 1 cup
Rice flour - 1 cup
Black pepper powder - 1 tbsp, coarsely ground
Ghee - 2 tsp
Water
Salt
Oil to deep fry
Method:
Sieve the flour. To this add ghee, salt, and black pepper powder. Knead to a smooth dough with water. It should be just enough to squeeze through the ladle with hand (make sure it is not too tight or loose).
Heat oil in a heavy-bottomed pan and when it is hot enough press or rub a ball of dough on the karasev ladle (available in stores) and squeeze it through the holes. About 2-3 inches long stings of dough would fall straight into the oil and fry them on a medium flame till golden brown. Remove the karasev from oil and drain on a paper towel.
If you do not have the specific karasev ladle, you can be innovative and use what you have in hand. I have shown a picture here that uses the reverse side of a grater.
This yields about 2 and 1/2 cups. Delicious and easy to make karasev is all ready to be served.
Sieve the flour. To this add ghee, salt, and black pepper powder. Knead to a smooth dough with water. It should be just enough to squeeze through the ladle with hand (make sure it is not too tight or loose).Heat oil in a heavy-bottomed pan and when it is hot enough press or rub a ball of dough on the karasev ladle (available in stores) and squeeze it through the holes. About 2-3 inches long stings of dough would fall straight into the oil and fry them on a medium flame till golden brown. Remove the karasev from oil and drain on a paper towel.If you do not have the specific karasev ladle, you can be innovative and use what you have in hand. I have shown a picture here that uses the reverse side of a grater.
This yields about 2 and 1/2 cups. Delicious and easy to make karasev is all ready to be served.
Tips:
1. There is a special ladle for making Karasev. You don't really need one as you can use something that you have at hand. For example,
1. Box grater or simple grater (picture shown here in the recipe part)
2. If you use a chakli or murukku press, make like murukkus and break it after you fry and cool it or press 2-3 inches in hot oil, cut with a knife and continue doing the same till you finish.
2. For us, this combination gives a crunchy karasev even without the addition of baking or cooking soda. If you want, there is no harm in adding a pinch of cooking soda to the flour mix.
3. Instead of ghee, you can add hot oil too.
4. Can make it less spicy by decreasing black pepper.
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