Karasev is a traditional south indian snack often served in marriages or in temples along with puliyodre.
It also makes a great snack to munch on for tea or coffee time. There are many ways to make this and some recipes call for adding red chilli and garlic. The below recipe is the iyengar style of making it and has only black pepper. There is also a special mould called karasev plate to make it, it has perforated openings and the dough is rubbed on the plate with your palms and the end result is the thin long strips that get deep fried in oil. I did not have that instrument and hence used my Laddu ladle for attempting the same process. Never the less if you do not have that as well, you can use your thenkuzhal maker and then break it into small pieces after frying.
Ingredients Required:
Besan - 2 cups
Rice flour - 1 cup
Coarse black pepper - 2 tblsp
Salt - 2 tsp
Hing - 1 tsp
Butter - 2 tblsp
Oil - 2 tsp
Oil to deep fry
How to make:
In a large mixing bowl, add the besan, rice flour, salt and hing. Mix well.
Add in the butter at room temperature and crumble.
Slowly add in water and knead to a roti dough consistency.
Smear with 2 tsp of oil so it does not stick to your hands.
Heat oil on hight heat and then when hot reduce the flame to medium.
If using Ladoo or karasev plate:
Take a ball of dough and with one hand hold the karasev plate or the Ladoo ladle on top of the oil.
With the other hand start rubbing the dough with your palms so long thin strips of the dough fall into the oil.
It should sizzle on dropping and then come up to the surface.
Drain from oil once the sizzling stops.
Place on paper towel band when cooled down to room temperature store in air tight container.
If using thenkuzhal maker:
Knead the dough a little softer by sprinkling some water.
Fill the maker and start pressing the dough into the oil.
Once the sizzling stops, drain in paper towel and break into long pieces.
Store in air tight container.
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