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Milagu Karasev
Prep Time
30 mins
Cook Time
30 mins
 
Course: Appetizer, Snack
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • Gram/Besan flour - 2 and 1/2 Cups for 1 cup use 3/4 cup rice flour
  • Instant Rice Flour - 2 Cups
  • Unsalted Butter - 5 Tbsp 4 Tbsp works for this recipe as well
  • Coarsely Crushed Pepper - 1.25 Tbsp
  • Salt - 2tsp
  • Water And Oil - As Required
Instructions
How to Sift Flour
  1. Sieve gram flour before start making karasev.
  2. Gram flour looks lumpy and if you sift then its easy to work with.
  3. Take siever with tiny holes and a parchment paper.
    how to sift flour to fine powder
  4. Add lumpy flour to siever (Pic 1) and sift gently using two hands (Pic 2).
  5. The unfiltered coarse flour remain on the siever (Pic 3) can be used to make dosa.
  6. Look at the fine sifted flour in Picture 4.
  7. Measure required quantity of flour using measuring cup (Pic 5, above).
How to make Karasev Dough
  1. Grab necessary ingredients to make karasev (Pic 6, above).
  2. In a mixing bowl add sifted gram flour (Pic 1) and rice flour.
  3. Add required salt, here I used mix of pink salt and regular salt (Pic 4).
  4. Add a portion of rice flour and peppercorns to mixie/food processor (Pic 2) and grind pepper to coarse.
  5. But for kids sake I always grind it to slight fine powder (Pic 3), also you can replace it with store bought pepper powder.
  6. Add ground pepper with rice flour in to the mixing bowl (Pic 4).
  7. Mix all dry ingredients well, later mash butter with flour mixture (Pic 5).
  8. Do rub for a while and incorporate fat in to dry mixture compeltely.
  9. Once done the mixture looks crumbly (pic 6).
  10. You can add optional sesame seeds now.
  11. Now sprinkle water or do add required water in batches(Pic 7).
  12. Knead to stiff dough , while kneading when you see traces of dry flour do stop adding water(Pic 8).
  13. If needed sprinkle few drops of water at this time while kneading.
  14. Too moist dough gives soggy karasev.
  15. So if dough is gooey adjust with gram flour and rice flour of right proportion.
  16. Make it the right consistency stiff dough like shown in Picture 9.
  17. Grease murukku press with oil for smooth handling and assemble it.
  18. Use big plain round or flower shaped hole as shown below (Picture 10).
  19. I have made this karasev recently using 3 shapes do refer video tutorial.
  20. Insert karasev dough in to the murukku press (Pic 11) and release excess pressure (Pic 12).
How to Fry Karasev
  1. Heat oil in wok/kadai and when its hot do check by adding a piece of dough (Pic 1).
  2. If it pops out immediately then its hot enough to deep fry.
  3. Now gently squeeze the first batch of dough from murukku press in circular motion (Pic 2).
  4. Dont put excess pressure over oil, its the reason for murukku spluttering.
  5. Also while squeezing don't overcrowd the pan.
  6. When halve cooked as shown below (Picture 3), start breaking randomly in to small pieces using the ladle.
  7. While frying flip it continuosly for even golden brown.
  8. You can fry without breaking which takes little longer to turn golden brown.
  9. Fry in medium to high flame, too high flame will change the outer color very soon.
  10. Wait for oil to suppress and turn golden brown like shown in Picture 4.
  11. Now take it out using two ladles like shown in Picture 5.
  12. Drain excess dripping oil over the pan (Picture 6).
  13. Later drain oil completely by placing over paper towel.
  14. Let it cool at room temperature.
  15. Once done store it in an air tight container.
  16. Crispy karasev stays fresh for a month when handled properly.

Recipe Video