Karasev – Gram dal flour and rice flour combined together with spices and then deep fried for a crunchy and crisp snack
Next on series for Deepavali is Karasev, one of my favorites and a small town near to my hometown is well known for this Karasev. Whenever someone in my family and extended family travels across that town, sattur, they used to buy loads of Karasev for our daily snacks. I miss that crispy and fiery sev. Whenever I had coffee, I always had Karasev as the sides.
Without much gyaan, let me go to the recipe directly. I referred subbuskitchen and also checked with Amma.
Ingredients:
- 2.5 cups Roasted Gram Dal Flour / Pottukadalai flour
- 1 cup Rice Flour
- Salt
- ¼ teaspoon Red Chili Powder
- 1 tablespoon Butter
- A pinch of hing
- Oil for frying
- Water as required
Methods:
- Sieve Roasted Gram Dal flour and rice flour.
- Combine them well in a mixing bowl.
- Add salt, red chili powder, butter, and hing. Combine them well.
- Now, add water little by little to the flour and knead them well into a dough.
- The dough should be in the consistency for chapathi.
- Meanwhile, heat oil for frying sev. It’s always better to use refined oil. Ensure the flame is always low to medium throughout the process.
- Use Idiyappam traditional press to prepare the sev.
- Use the mold with only one hole in the center.
- Fil the press with the dough and directly press the dough to the kadai. Do not overload the kadai.
- Cook in small batches.
- You can either break the sev into small pieces in the kadai itself. Else you can break them into pieces once fried.
- Fry until the sev turns golden on both the sides.
- Always ensure that the flame is medium. The oil should not be piping hot. If it’s so hot, the outer layer will be burnt and the dough will remain uncooked inside.
- If the oil is not hot and is not at the required temperature, the sev will become chewy.
- Drain them on a paper towel and allow them to cool down.
- Once cooled down, store them in an airtight container.
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
