Karasev
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Karasev is a savory and crispy snack made from rice flour, besan, pepper and garlic that is popular during Diwali.
Ingredients
- 1 cup (240 ml) rice flour
- 1 cup (240 ml) besan
- 2 tbsp (30 ml) butter
- 4 tbsp (60 ml) pepper
- 4 garlic cloves shredded
- Pinch of asafetida
- Salt as per taste
- Oil for frying.
Instructions
- Sieve both the flour ( besan and rice flour ) together for even mixing.
- Add salt, asafetida, shredded garlic and add the softened butter.
- lb the black pepper in a mortar and pestle or a mixer coarsely.
- Mix it well and knead it into a soft dough by adding water to this slowly.
- Do not add too much water and do not make it too stiff also.
- Heat oil in a deep pan. Check the oil by dropping a small piece of dough into the oil. When it comes up immediately then the oil is in the right consistency.
- Take a small of dough and press it into sev maker. Drop the sev in oil.
- Flip this after few minutes.
- When the oil sound sizzles take it out from the oil and drain the excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- When it is cool, break them into small pieces and enjoy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snack
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
Find it online: https://honestcooking.com/karasev/
If You Liked This Recipe, You’ll Love These
- Chorizo and Cheese Croquettes
- Indian Lamb and Chickpea Fritters
- Crispy Chicharrones with Cilantro Lime Aioli
- How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas
Frequently Asked Questions
Do I need a special tool to make karasev?
Yes — the recipe requires a sev maker (also called a murukku press or chakli maker), a hand-held press with a perforated disc that extrudes the dough in thin strands directly into the hot oil. Without it, you cannot achieve the characteristic thin, crispy sev shape. Sev makers are available at Indian grocery stores and online.
How do I know when the oil is hot enough to fry?
The recipe gives a simple test: drop a small piece of dough into the oil. When it rises to the surface immediately, the oil is at the right temperature. If it sinks and stays down, the oil is not hot enough and the karasev will absorb excess oil and turn greasy rather than crispy. 
