Karasev
Karasev is one of the popular snack in any sweet and savory shops in TamilNadu. This is a crunchy and pepper rich snack made with besan, rice flour and pepper as main ingredients. A perfectly spicy and crunchy snack to serve with hot tea/coffee!
Karasev is a very quick and easy to make snack with besan, rice flour and pepper as the main ingredients. We can feel the spice of coarsely ground pepper in each bite of karasev which makes this more interesting and enjoyable. With the crunchiness of sev, spice of the pepper along with the a sip of hot coffee/tea makes this a perfect evening snack! We also make this delicious snack for Diwali. Diwali is one festival, we spend so much of effort in making yummy snacks and sweets and we enjoy sharing with family and friends.
Tips for making perfect Karasev:
- Butter should be at room temperature
- Mix the flours, butter and spices completely before adding water
- Add water little by little and soft dough but not sticky
- We can use thenkuzhal press and mould to squeeze out the dough and we need to break the flow so that we get separate small chunks of karasev
- We can also hold the carrot grater on top of the oil and rub the dough which will make the dough drop in little pieces
- Deep fry the sev in low to medium flame till its crispy and also golden brown.
- Let the fried karasev get to the room temperature and then we can store in air-tight container for longer shelf life.
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Recipe card to make Karasev
Karasev Recipe | Pepper Karasev | Easy Diwali Snacks
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 250 gms
Calories: 140kcal
Karasev is one of the popular snack in any sweet and savory shops in TamilNadu. This is a crunchy and pepper rich snack made with besan, rice flour and pepper as main ingredients. A perfectly spicy and crunchy snack to serve with hot tea/coffee!
Print Recipe
Ingredients
- 2½ Cups Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 1 Cup Rice Flour
- 1½ tsp Salt Adjust As Needed
- ¼ tsp Red Chili Powder
- 1 tsp Pepper Powder Fresh and coarsely ground
- 2 Cups Oil
- ½ tsp Asafoetida (Asafetida / Hing)
- 1 tbsp Butter
Instructions
- Take the gram flour and rice flour in a big bowl.
- In a mixer, grind the pepper to a coarse powder. It should not be grind it to a nice powder
- Add the ground pepper along with butter, red chilli powder, hing and salt
- Mix all the ingredients nicely with the hand
- Add water little by little and mix the ingredients to get a hard and tough dough
- Heat the oil in a heavy bottomed pan. We can check the heat of the oil by adding a little dough and if it raises immediately, then the oil is ready for frying
- Take a carrot grater and take small quantity of dough and rub it. The carrot grater should have a big holes, if not we can use the traditional press and mould
- If we use the traditional press and thenkuzhal mould, then we can add little more water to the dough and knead it nicely. Fill the press with the dough and press it in hot oil. We should not squeeze the dough continuously. So we can get smaller pieces of karasev
- Allow the karasev to cook in the oil. Keep the flame in medium low.
- Gently stir the karasev and allow it to cook till the bubbles stops. Remove the karasev from flame and place it in a bowl on a tissue to drain excess oil.
- The yummy Karasev is ready to serve.
Video
Nutritional Info
Nutrition Facts
Karasev Recipe | Pepper Karasev | Easy Diwali Snacks
Amount Per Serving (0.5 Cup)
Calories 140
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 13g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by step pictures:
- Take the gram flour and rice flour in a big bowl.
- In a mixer, grind the pepper to a coarse powder. It should not be grind it to a nice powder
- Add the ground pepper along with butter, red chilli powder, hing and salt
- Mix all the ingredients nicely with the hand
- Add water little by little and mix the ingredients to get a hard and tough dough
- Heat the oil in a heavy bottomed pan. We can check the heat of the oil by adding a little dough and if it raises immediately, then the oil is ready for frying. Take a carrot grater and take small quantity of dough and rub it. The carrot grater should have a big holes, if not we can use the traditional press and mould
- If we use the traditional press and thenkuzhal mould, then we can add little more water to the dough and knead it nicely. Fill the press with the dough and press it in hot oil. We should not squeeze the dough continuously. So we can get smaller pieces of karasev
- Allow the karasev to cook in the oil. Keep the flame in medium low.
- Gently stir the karasev and allow it to cook till the bubbles stops. Remove the karasev from flame and place it in a bowl on a tissue to drain excess oil. The yummy Karasev is ready to serve.
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Wow, I too tried the same snack for Diwali. Please find my recipe in http://endekushini.blogspot.in/2012/11/khara-sev.html
Can you give the measure for butter?
Butter you can add 1 tablespoon
what about rice flour? was that added or was it just made out of gram flour only
Thanks for pointing the typo. I have corrected the recipe now. We have to add the rice flour and gram flour ad mix well
We have rice allergy at home, can i skip the rice? What adjustments should be made?
Thank you!
Rice flour gives the crispiness to the snack. You can try adding corn flour instead of rice flour
Can I avoid butter
yes instead we can use hot oil
Do you have YouTube channel
yes Sir. my channel name is “Subbuskitchen”