October 11, 2013

Masala Karasev

How to make Masala Karasev (with step by step pictures)

          What's better than hot Tea or Coffee on a cold rainy day, you ask? The same hot beverage along with crunchy & spicy, Karasev! The South Indian, Karasev (Spiced Sev) is traditionally made by pressing the dough on a Ladle held over hot oil, which can be cumbersome & tedious. The easy route for Kara Sev is to make it using the Murukku/Chakli Press & when it has cooled down, break it into pieces to resemble the Karasev. The Pepper variety is my favorite, but this recipe scores the win with its special ingredients.

      I fondly remember the days when my son tries to sneak into the kitchen & steal the whole jar of Kara Sev out, while I'm busy making the next batch :) This is a must-have for Diwali in our home, but it's actually an anytime snack. When stored in an air-tight container, it stays fresh for weeks together, but I bet, it won't last that long :)


Bengal Gram Flour - 21/2 Cups
Rice Flour - 1 Heaped Cup
Ghee - 1 Tsp
Cooking Soda - A pinch
Salt - 1 Tsp 
Oil - for deep frying

Grind to a smooth paste:

( You can adjust the below ingredients to suit your taste)
Dry Red Chillies - 8 to 10
Garlic flakes - 4 to 8 flakes
Black Pepper - 1  to 2 Tsp

  • Rub the Ghee & Soda together till it blends well in a bowl. 
  • Sieve Bengal Gram flour & Rice flour together into that bowl, add Salt & mix well until it blends properly with the ghee. 
  • Mix the ground paste thoroughly with the flour & divide into 2 portions. 
  • Heat required oil in a Kadai.
  • Sprinkle water to each portion just before frying & prepare the dough. 
  • Assemble a Murukku maker with the 3 hole (preferred) or the 1 hole disc & apply oil to the inside of it.
  • Take a handful of the prepared dough & put it in the Murrukku maker & squeeze carefully into hot oil. 
  • While squeezing try to make straight lines with the dough, so the Kara Sev does not look too twisted/curly.
  • Turn once or twice on medium heat & remove when you see a crispy golden Kara Sev. 
  • Remove from oil & place on absorbent paper. When cool break it into smaller pieces to resemble the Kara Sev.

  • When completely cool, you can store in an air-tight container & relish for weeks together, but I bet it won't last that long :)

Awaiting for the first batch to get done.

Sending a picture over to an interesting Culinary Photography Event started by Susan called Black & White Wednesday (week #111) hosted by Lynne Daley & organized by Cinzia. You can a look at the gallery here.

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