Karasev recipe with full video and step by step pictures. Generally, most of us use red chilly powder or black pepper powder for karasev for spiciness. In this recipe, I have used green chilly, which gives a pale yellow colour for the karasev. The taste and texture was really good. I learnt this recipe from my Sarasu perimma who is an expert in making savouries and traditional sweets. She taught me few savouries and I will post one by one in virundhombal. She told me using red chilly powder will give dark colour karasev, so try karasev with green chillies. To make this karasev we need gram flour, rice flour, roasted gram flour(fried grams flour) green chillies, butter, asafoetida and oil.
Tips to make karasev
- Combine all the flour and then add the butter. You can add hot oil or melted ghee. Mix well with your palm until the mixture is mixed well with the butter.
- The green chillies are ground with little salt and then filtered using a fine strainer. Do not add the ground green chillies directly to the flour because it will struck in the holes while pressing the karasev.
- Gradually add the flitered green chilly extract and water to form a dough. Knead it to a smooth dough. When deep frying, make sure to cook on medium heat with multiple flips till the sev is evenly cooked from all the sides. If you forget to flip the sev, your sev will be soft and not crispy. Cool the sev for a few minutes and then break it slightly with your fingers. Now let's see how to prepare karasev.
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- 1 cup besan flour
- 1 cup rice flour
- 1/2 cup (roasted gram) fried grams flour
- 4 to 6 green chillies
- 1 tsp asafoetida powder
- 2 tbsp butter
- Salt to taste
Take a small chutney jar and add the green chillies cloves. Add 1/2 tsp salt & 2 tbsp water and grind it to a smooth paste. Using a fine strainer filter the juice.
Sieve the besan flour, rice flour and fried grams flour and add it to a wide mixing bowl.
Add required salt and asafoetida powder. Add the melted butter and green chilly extract. Mix it well with your fingers until the mixture turns crumbly.
Now start adding water little by little to knead the dough. The dough should be slightly sticky.
Heat the oil in a wide kadai on medium heat. Grease your palm and murukku press with oil and fill the murukku press with the required dough and squeeze it directly to the hot oil.
Gently break the karasevs into small pieces. Store the karasevs in an airtight container.
Green chilly Karasev is ready to serve. Serve it along with a cup of hot tea/coffee