Making of Karasev - Prepartion time 20 to 25mins
Mom won't make this snack but when i visit my grandfather home during annual holidays he used to get some snack daily from near by town. It will be tied in a dry leaves but will be fresh and hot. The quantity will be very less but quality the best. One such snack is karasev the pepper we used to get in each and every bite will be spicy and the karasev will melt in our mouth.
With all above dreams i tried that snack in my home. It came out well but the taste that is still lingering in my mouth hmmmm.... memories are always sweet and tasty know.
I didn't have the karasev laddle or frame that people used so i tried only in thenkuzhal achhu.
Ingredients:-
Rice flour - 1.5 cup
Bengal gram flour - 2 cup
Butter - 1 or 2 tbsp
Hot oil - 1 tbsp
Salt - to taste
Pepper - 2 tbsp or to your spice level coarsely ground (it has to go through the hole in the plate).
Oil - to fry
Preparation method:-
2:1.5 (rice:bengal gram)
Wash 2 portion of raw rice and dry in shade.
Make fine flour using the dried rice and seive using the flour filter.
Grind bengal gram in flour mill, seive and keep.
Mix rice and bengal gram flour in 2:1.5 proportion along with butter, hot oil, salt dissolved in water and ground pepper.
Sprinkle required amount of water and make dough (chapathi dough consistency).
Heat the oil and press the dough using the murukku presser directly into the hot oil.
As we added butter and hot oil to dough murukku can be easily broken into piece using the frying laddle (to look like karasev).
When the bubble suppressed remove from oil and transfer to the bowl.
I sprinkle some freshly groung pepper over the murukku and served. It gave additional taste.
Mom won't make this snack but when i visit my grandfather home during annual holidays he used to get some snack daily from near by town. It will be tied in a dry leaves but will be fresh and hot. The quantity will be very less but quality the best. One such snack is karasev the pepper we used to get in each and every bite will be spicy and the karasev will melt in our mouth.
With all above dreams i tried that snack in my home. It came out well but the taste that is still lingering in my mouth hmmmm.... memories are always sweet and tasty know.
I didn't have the karasev laddle or frame that people used so i tried only in thenkuzhal achhu.
Ingredients:-
Rice flour - 1.5 cup
Bengal gram flour - 2 cup
Butter - 1 or 2 tbsp
Hot oil - 1 tbsp
Salt - to taste
Pepper - 2 tbsp or to your spice level coarsely ground (it has to go through the hole in the plate).
Oil - to fry
Preparation method:-
2:1.5 (rice:bengal gram)
Wash 2 portion of raw rice and dry in shade.
Make fine flour using the dried rice and seive using the flour filter.
Grind bengal gram in flour mill, seive and keep.
Mix rice and bengal gram flour in 2:1.5 proportion along with butter, hot oil, salt dissolved in water and ground pepper.
Sprinkle required amount of water and make dough (chapathi dough consistency).
Heat the oil and press the dough using the murukku presser directly into the hot oil.
As we added butter and hot oil to dough murukku can be easily broken into piece using the frying laddle (to look like karasev).
When the bubble suppressed remove from oil and transfer to the bowl.
I sprinkle some freshly groung pepper over the murukku and served. It gave additional taste.
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