Karasev

Karasev is a very quick and easy to make snack with besan, rice flour and pepper as the main ingredients. We can feel the spice of coarsely ground pepper in each bite of karasev which makes this more interesting and enjoyable. With the crunchiness of sev, spice of the pepper along with the a sip of hot coffee/tea  makes this a perfect evening snack! We also make this delicious snack for Diwali. Diwali is one festival, we spend so much of effort in making yummy snacks and sweets and we enjoy sharing with family and friends.

Tips for making perfect Karasev:

• Butter should be at room temperature
• Mix the flours, butter and spices completely before adding water
• Add water little by little and soft dough but not sticky
• We can use thenkuzhal press and mould to squeeze out the dough and we need to break the flow so that we get separate small chunks of karasev
• We can also hold the carrot grater on top of the oil and rub the dough which will make the dough drop in little pieces
• Deep fry the sev in low to medium flame till its crispy and also golden brown.
• Let the fried karasev get to the room temperature and then we can store in air-tight container for longer shelf life.

You may also want to try:

• Ribbon Pakoda
• Ommapodi
• Mullu Murukku
• Thenkuzhal
• Kara Boondi

Recipe card to make Karasev

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Karasev Recipe | Pepper Karasev | Easy Diwali Snacks

Karasev is one of the popular snack in any sweet and savory shops in TamilNadu. This is a crunchy and pepper rich snack made with besan, rice flour and pepper as main ingredients. A perfectly spicy and crunchy snack to serve with hot tea/coffee!

Course Snacks

Cuisine Indian, Indian Recipes, South Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 250 gms

Calories 140kcal

Author Sowmya Venkatachalam

Equipment

• Mixing Bowl
• Heavy Bottomed Pan

Ingredients

• 2½ Cups Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
• 1 Cup Rice Flour
• 1½ tsp Salt Adjust As Needed
• ¼ tsp Red Chili Powder
• 1 tsp Pepper Powder Fresh and coarsely ground
• 2 Cups Oil
• ½ tsp Asafoetida (Asafetida / Hing)
• 1 tbsp Butter

Instructions

• Take the gram flour and rice flour in a big bowl.
• In a mixer, grind the pepper to a coarse powder. It should not be grind it to a nice powder
• Add the ground pepper along with butter, red chilli powder, hing and salt
• Mix all the ingredients nicely with the hand
• Add water little by little and mix the ingredients to get a hard and tough dough
• Heat the oil in a heavy bottomed pan. We can check the heat of the oil by adding a little dough and if it raises immediately, then the oil is ready for frying
• Take a carrot grater and take small quantity of dough and rub it. The carrot grater should have a big holes, if not we can use the traditional press and mould
• If we use the traditional press and thenkuzhal mould, then we can add little more water to the dough and knead it nicely. Fill the press with the dough and press it in hot oil. We should not squeeze the dough continuously. So we can get smaller pieces of karasev
• Allow the karasev to cook in the oil. Keep the flame in medium low.
• Gently stir the karasev and allow it to cook till the bubbles stops. Remove the karasev from flame and place it in a bowl on a tissue to drain excess oil.
• The yummy Karasev is ready to serve.

Video

Nutrition

Serving: 0.5Cup | Calories: 140kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g

Instructions with Step by step pictures:

• Take the gram flour and rice flour in a big bowl.

• In a mixer, grind the pepper to a coarse powder. It should not be grind it to a nice powder

• Add the ground pepper along with butter, red chilli powder, hing and salt

• Mix all the ingredients nicely with the hand

• Add water little by little and mix the ingredients to get a hard and tough dough

• Heat the oil in a heavy bottomed pan. We can check the heat of the oil by adding a little dough and if it raises immediately, then the oil is ready for frying. Take a carrot grater and take small quantity of dough and rub it. The carrot grater should have a big holes, if not we can use the traditional press and mould

• If we use the traditional press and thenkuzhal mould, then we can add little more water to the dough and knead it nicely. Fill the press with the dough and press it in hot oil. We should not squeeze the dough continuously. So we can get smaller pieces of karasev

• Allow the karasev to cook in the oil. Keep the flame in medium low.

• Gently stir the karasev and allow it to cook till the bubbles stops. Remove the karasev from flame and place it in a bowl on a tissue to drain excess oil. The yummy Karasev is ready to serve.

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