Karasev is an Indian tea time snack. Mom do it on special occasions. I carve for salty, spicy dishes. Karasev is a spicy, crispy snack made of chickpea flour. In Tamil kara means spicy or hot. Sev is a kind of fried noodle shaped variety. It is one of the easiest snack i have ever made.
I usually sit in kitchen and note my mom when she do special dishes. I like this karasev to taste and also there's a fun part in doing this. I like to rub the dough on the top of laddle to make this sev. With the bits i make alphabets and different shapes when i was little, sounds crazy but i eat what i do.
My mom do this with a help of special laddle, which has wholes in it. When you rub the dough, snake like structure settles to the bottom. But here i use vegetable grater as i dont have laddle. No more wating lets do Karasev.
Ingredients:
Kadalai mavu / Chickpea flour - 500 gm
Arisi / rice flour - 150 gm
Red chili powder - 2 tsp (Adjust to your spice level)
Crushed pepper - 1 tsp
Hing - pinch
Soda salt ( cooking soda) - pinch
Water - to make dough.
Method:
1) Seive the gram flour and rice flour atleast 2 times
2) Mix all the ingredients in a bowl. Add water little by little.
3) Make a dough which not too sticky and not too hard. Make it soft so that you not see cracks in it.
4) Heat oil in a pan.
5) Place a plastic paper or tissue papper on the kitchen top and grease it with oil.
6) Take a small ball of the dough on vegetable grater and rub giving some pressure. If you have laddle, makes the work very easy. Wash and dry the laddle, rub the dough.
7) Sev gets collected in the paper you placed underneath, If you are good with oil then rub it directly in the hot oil (if beginners do not try directly in oil)
8) Fry untill golden brown. Once all the bubbles subsides (sizzling sound stops) take the sev from oil and place on tissue paper to absorb excess oil.
9) Let it cool. Kara sev is ready. Store in air tight container.
Note:
1) Add butter if you like. It adds crispness to the sev.
2) Adjust chili powder amount according to your spice level. You can also avoid crushed pepper if you do not like.
3) Beginners do not rub the dough directly on to the oil.
4) Maintain the oil heat constantly to get even color.
5) Do not eat it hot. Allow it to cool and than serve. Bring to room temp makes it crispy.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
I usually sit in kitchen and note my mom when she do special dishes. I like this karasev to taste and also there's a fun part in doing this. I like to rub the dough on the top of laddle to make this sev. With the bits i make alphabets and different shapes when i was little, sounds crazy but i eat what i do.
My mom do this with a help of special laddle, which has wholes in it. When you rub the dough, snake like structure settles to the bottom. But here i use vegetable grater as i dont have laddle. No more wating lets do Karasev.
Ingredients:
Kadalai mavu / Chickpea flour - 500 gm
Arisi / rice flour - 150 gm
Red chili powder - 2 tsp (Adjust to your spice level)
Crushed pepper - 1 tsp
Hing - pinch
Soda salt ( cooking soda) - pinch
Water - to make dough.
Method:
1) Seive the gram flour and rice flour atleast 2 times
2) Mix all the ingredients in a bowl. Add water little by little.
3) Make a dough which not too sticky and not too hard. Make it soft so that you not see cracks in it.
4) Heat oil in a pan.
6) Take a small ball of the dough on vegetable grater and rub giving some pressure. If you have laddle, makes the work very easy. Wash and dry the laddle, rub the dough.
7) Sev gets collected in the paper you placed underneath, If you are good with oil then rub it directly in the hot oil (if beginners do not try directly in oil)
8) Fry untill golden brown. Once all the bubbles subsides (sizzling sound stops) take the sev from oil and place on tissue paper to absorb excess oil.
9) Let it cool. Kara sev is ready. Store in air tight container.
Note:
1) Add butter if you like. It adds crispness to the sev.
2) Adjust chili powder amount according to your spice level. You can also avoid crushed pepper if you do not like.
3) Beginners do not rub the dough directly on to the oil.
4) Maintain the oil heat constantly to get even color.
5) Do not eat it hot. Allow it to cool and than serve. Bring to room temp makes it crispy.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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