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Pepper Karasev | Milagu Karasev

Pepper Karasev - prepared with besan flour,  rice flour and spiced up with chilly powder and freshly ground black pepper powder. Great evening snack during winter days. If you are looking for an easy snack to prepare within an hour, try this pepper karasev. It comes together easily without much work. Karasev is typically made by scrapping the dough in a ladoo ladle. It's difficult for me to scrape directly into the hot oil, so I prefer to use the murukku press. But if you like the traditional method, you can prepare as you wish.

Pepper Karasev| Milagu Karasev - Pepper Karasev - prepared with besan flour,  rice flour and spiced up with chilly powder and freshly ground black pepper powder. Great evening snack during winter days. If you are looking for an easy snack to prepare within an hour, try this pepper karasev. It comes together easily without much work. Karasev is typically made by scrapping the dough in a ladoo ladle. It's difficult for me to scrape directly into the hot oil, so I prefer to use the murukku press. But if you like the traditional method, you can prepare as you wish. or the flour, try to use freshly prepared homemade besan flour and rice flour. If you don't have much time, use good quality besan flour and rice flour. Please do not use store bought black pepper powder for this karasev, because your karasev won't taste good. In store bought black pepper powder they will powder, it finely and you cannot enjoy the taste of the black peppers in the sev. Moreover the sev tastes flavourful in the homemade coarsely powdered black pepper.



For the flour, try to use freshly prepared homemade besan flour and rice flour. If you don't have much time, use good quality besan flour and rice flour. Please do not use store bought black pepper powder for this karasev, because your karasev won't taste good. In store bought black pepper powder they will powder, it finely and you cannot enjoy the taste of the black peppers in the sev. Moreover the sev tastes flavourful in the homemade coarsely powdered black pepper. In many of my dishes I mostly prefer homemade powders. You will feel the taste of the black pepper when you taste it. I have also added red chilly powder, but if you do not like you can leave it. For deep frying, I prefer groundnut oil, but you can use your favourite oil. These pepper karasev tastes good for up to 1 month and daily you can enjoy this pepper karasev with curd rice. During our childhood days, my dad frequently bought this from for curd rice. So all us enjoy this as a side dish for curd rice.

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Pepper Karasev (Milagu Karasev) Recipe Details


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Prep time : 10 minutes
Cook time : 30 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cup besan flour
  • 1/2 cup rice flour
  • 1.5 tbsp black pepper
  • 1 tsp red chilly powder
  • 2 tbsp ghee or butter
  • 1 tsp asafoetida powder
  • salt to taste
  • 300 ml groundnut oil

Cooking Directions
  1. Take a small chutney jar and add the black peppercorns. Powder it coarsely. In a wide mixing bowl combine, the besan flour, rice flour, red chilly powder, asafoetida powder, ghee or butter, freshly ground black pepper and required salt.
  2. Mix them well with a spoon and then add water little by little and knead it smoothly.
  3. Heat the oil in a deep kadai on medium heat. Grease your palm and murukku press with oil and fill the murukku press with the kneaded dough.
  4. When the oil is heated enough, squeeze the karasevs with the murukku press directly in the hot oil.
  5. After a few minutes, carefully flip the sevs with the ladle and fry them till the shh sound completely stops. Repeat the process for the remaining dough. Once the karasevs come to the room temperature store it in an airtight container.


Pepper Karasev (Milagu Karasev) Recipe Details

In a wide mixing bowl combine, the besan flour, rice flour, red chilly powder, asafoetida powder, ghee or butter, freshly ground black pepper and required salt.

Mix them well with a spoon and then add water little by little and knead it smoothly.

For karasev, the kneaded dough must slightly stick to your palm. Then only it will be easy to squeeze it in the oil.

Heat the oil in a deep kadai on medium heat. Grease your palm and murukku press with oil and fill the murukku press with the kneaded dough.


 When the oil is heated enough, squeeze the karasevs with the murukku press directly in the hot oil.

 After a few minutes, carefully flip the sevs with the ladle and fry them till the shh sound completely stops. Repeat the process for the remaining dough.


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