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Oct 28, 2013

Kara Sev

Karasev is simply and tasty savory. I did not have ‘karasev jalli karandi” ( a special holed ladle used for this) , so I  used  murukku achchu .  I was able to get the same effect.

Besan (Gram Flour)                                  2 cups
Rice flour                                                ¾ cup
Asafetida (Hing)                                       ½ tsp
Red chili powder                                        ½ tsp
 Crushed Black Pepper                               1 tsp.
Turmeric Powder                                       ¼ tsp
Ghee                                                        1 tbsp.
Cooking soda                                             one pinch
Salt                                                           to taste
 Cooking Oil                                               for deep frying


  • Sieve both flours together in a bowl.
  • In a plate, cream the ghee & cooking soda ,very well till the paste looks white.
  • Add sieved flours, crushed black pepper, red chili powder, turmeric powder, hing and slat.
  • Mix well with hands. Add enough water to get soft dough.
  • Heat a oil in a kadai. Keep the medium stove heat.
  • Fill the murukku press with the prepared dough using the 3 eyed blade and squeeze it in the oil directly .
  • Fry till crispy & golden color.    Remove to a kitchen tissue and let it cool.
  • Store this in an airtight container,
  • Enjoy Karasev with Coffee or Tea

  • If you are using Karsev  Jalli Karandi, Heat oil & keep the ‘ karasev jalli karandi” above the oil.  Rub the dough on it so that long strands will fall into the oil.
  • Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.


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