Karasev/Khara sev

Ingredients:
Besan/Gram flour/Kadalai maavu - 1 cup (heaped)
Rice flour - 1 cup
Black peppercorns - 2 tsp. (crushed coarsely)
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Asafoetida - 1/4 tsp.
Salt (to taste)
Ghee (solid) - 2 tbsp.
Oil (for deep frying)

Method:
In a bowl, mix gram flour, rice flour, pepper, cumin, salt, turmeric powder and asafoetida.
Pour hot molten ghee. Mix with a spoon.
Then mix with hands. Break the lumps.
Now add water little by little and prepare a soft and smooth dough.
Heat oil to deep fry.
Add required quantity of dough in the murukku presser and press directly in the hot oil.
Cook on both sides in medium flame till there is no noise.
Remove and place it on the paper towel.
Continue the same process with the remaining dough.
Once the sev gets cooled, store in an air tight container.
(However, I didn't store as everyone finished it within moments)

Note:
Cook the sev in medium flame.
Crush the sevs in required length when they are warm.
Don't overcrowd the sevs while deep frying.
To make sev there is a different gadget which I don't own.
Recipe source: Indian cuisine

Posted in: Diwali snacks, Snacks