karasev recipe | kharasev | diwali snack recipe with step by step photos – is an easy savoury snack recipe which can be made during Diwali. It can be made in a jiffy.
karasev is a peppery flavored snack which can be made in a jiffy. It can be enjoyed with hot tea or coffee during evening. It is an easy tea time snack recipe.
karasev is one of the easiest snack to make during Diwali.
preparation time: 10 mins
cooking time: 20 mins
recipe type: snacks
cuisine: south indian
serves: 3 – 4
- gram flour or besan or kadala mavu – 1 cup
- rice flour – 1/4 cup
- hing or asafoetida powder – 2 generous pinches
- cumin seeds or jeera – 1 teaspoon
- salt – to taste
- ghee – 3 teaspoons, melted
- cooking soda – a pinch
- pepper powder – 1 teaspoon
- oil – for deep frying
how to make karasev recipe with step by step photo
1.Sieve gram flour, rice flour and add them to a bowl.
2. To this add hing or asafoetida powder, cumin seeds, pepper powder, salt, cooking soda, and mix well with your fingers.
3. Add melted ghee and mix well.
4. Add luke warm water little by little and make dough which is neither too hard nor too soft. Remember the dough for karasev should not be too hard or too soft. If the dough is too hard, then you may not be able to rub it on the slotted ladle.
5. Heat oil in a kadai. Check whether the oil is hot enough by dropping a piece of dough into the hot oil. If the oil starts bubbling and the dough rises to the surface immediately, then the oil is hot enough to fry the karasev. Reduce the flame to medium.
6. Take a slotted ladle and place a big sized dough ball on it. Hold the ladle at around 12 – 15 centimeters away from the hot oil. Slowly rub the dough using the heel of your palms. You will find the dough falling down into the hot oil through the holes in the ladle. Rub continuously till the dough is finished.
7. Fry karasev in medium flame until oil stops bubbling and the sev is turns golden brown color. Stir in-between to ensure even frying.
8. Remove karasev using another slotted spoon and transfer it to an absorbent paper to drain excess oil. Allow it to cool.
9. Once cooled, store them in an air-tight container.
karasev recipe using murukku press
1.Repeat the same steps from 1 to 5.
2. Take a murukku press with a big holes or thenkuzhal achu. Each variety of chakli maker is different from one another. So there will be difference in the holes.
3. Take a ball of dough and put it inside the murukku press.
4. When the oil is hot enough, press the dough into the hot oil. Just add two rounds. Don’t overcrowd. Flip this after a few minutes.
5. When the oil stops bubbling, remove it from the hot oil and transfer it to an absorbent paper to drain excess oil.
6. Repeat the same steps for the rest of the dough.
7. Allow it to cool. Then break them into pieces. Once cool, store them in an airtight container.
8. Serve karasev with hot tea or coffee.
karasev or kharasev recipe below
- 1 cup gram flour or besan or kadala mavu
- ¼ cup rice flour
- 2 generous pinches hing or asafoetida powder
- 1 teaspoon cumin seeds or jeera
- salt to taste
- 3 tablespoons ghee, melted
- a pinch cooking soda
- 1 teaspoon pepper powder
- oil for deep frying
- Take rice flour, gram flour in a bowl.
- To this add asafoetida powder or hing, cumin seeds, cooking soda, pepper powder and mix well. Add ghee and mix.
- Add water little by little and make a dough.
- Heat oil in a pan.
- Take a ball of dough, and place it on a slotted spoon. Place it 15 centimeter above the hot oil and rub the dough with heel of your your palm.
- Fry until it becomes golden brown.
- Transfer it to an absorbent paper to drain excess oil.
- Allow it to cool. Then store it in airtight container.
- Serve karasev with tea or coffee.