Karasev holds a special place in my heart as one of those snacks that instantly brings back childhood memories. This thin, crispy noodle-like treat comes from South India and has won hearts across the country. Made with simple pantry staples like rice flour and gram flour, it’s surprisingly easy to make at home. The magic happens when you press the spiced dough through holes to create those lovely thin strands. Once you start munching on these golden, crunchy bites, it’s hard to stop. They’re perfect with evening tea or as a light snack anytime.
About the Recipe
This Karasev recipe brings the authentic taste of South Indian snack shops right to your kitchen. What makes this recipe special is its perfect balance of spices and the technique that creates those signature thin, crispy strands. You don’t need any fancy equipment – a simple ladle with holes or a murukku press works perfectly. The combination of rice flour and gram flour gives it that ideal texture – crispy outside with just the right amount of crunch. It’s a recipe that’s forgiving for beginners yet delivers professional results every time.
Why You’ll Love This Recipe
First, the texture is without a doubt divine – each strand is crispy and breaks with a satisfying crunch. The flavor profile is spot on with just enough heat from the chili powder and a lovely aroma from the sesame seeds. What I love most is how the house fills with that amazing fried snack smell that makes everyone come running to the kitchen. It’s also incredibly versatile – you can adjust the spice levels to your liking. Plus, it stores beautifully for weeks, making it perfect for unexpected guests or when those snack cravings hit. The process itself is quite therapeutic, and watching those golden strands sizzle in the oil is oddly satisfying.
Karasev / Kara Sev
Cooking Tips
The dough consistency is key here – it should be thick but pliable enough to press through holes. If it’s too dry, add water drop by drop. If too wet, add more flour mix. Keep your oil at medium heat to avoid burning. Test with a small portion first to get the temperature right. Don’t overcrowd the pan – fry in small batches for even cooking. The sesame seeds add a lovely nutty flavor, so don’t skip them.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve Karasev warm with hot tea or coffee for the best experience. It also makes a great addition to snack platters during festivals. Store in an airtight container at room temperature for up to 3 weeks. Make sure it’s completely cooled before storing to maintain crispiness. You can also portion it into small containers for easy snacking throughout the week.
Similar Recipes
- Murukku (South Indian spiral snack)
- Chakli (Maharashtrian spiral snack)
- Thenkuzhal (Tamil Nadu rice flour snack)
- Omapodi (Fine gram flour noodles)
Nutrient Benefits
Gram flour provides protein and fiber, making this snack more nutritious than regular chips. Rice flour is easily digestible and gluten-free, perfect for those with wheat sensitivities. Sesame seeds add healthy fats and calcium to your diet. The spices like black pepper and asafoetida aid digestion. While it’s a fried snack, the homemade version lets you control the oil quality and avoid preservatives found in store-bought versions.
Karasev
Ingredients
- 1 cup Rice Flour
- 4 cup Gram Flour (Besan)
- 1 tsp Black Pepper Powder
- 1 tsp Red Chilli Powder
- 2 tsp Salt
- 1 tsp Asafoetida Powder
- 50 g Butter
- 1 1/2 tbsp White Sesame Seeds
- 500 ml Oil
- as required Water
Instructions
- Sieve the rice flour and gram separately.
- Combine together in a bowl.
- Add salt, pepper powder and asafoetida powder.
- Mix well.
- Add sesame seeds and butter.
- Sprinkle a little water and mix well to a thick dough.
- Heat oil in a deep frying pan over medium flame.
- Rub the dough on a kara sev plate (or a ladle with big holes) over hot oil. You can also use a murukku press if you are not comfortable with the ladle / plate.
- Fry till light golden brown and remove.
- Drain excess oil.
- Store in an airtight container.
- Serve as a snack.
Recipe Video
Notes
- Kara Sev plate can be bought from most utensil shops.
- Please be careful while rubbing the dough on hot oil.
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Variations of Karasev
There are several variations to this traditional recipe. Some of them are:
- Sweet Karasev – Sugar or jaggery is added.
- Poondu Karasev / garlic Kara Sev – One of the most popular variety where 10 Long red chillies, 3 garlic cloves and 1 tsp of black pepper are ground to a paste and mixed with the dough.
- Rava Karasev – Sooji or rava is used.
- Masala Karasev – Cumin power, coriander powder and other spices (as desired) are added in small quantities.
- Pepper Karasev – Most common variation where crushed black peppercorns are added.
Frequently Asked Questions
Can I make Karasev without a special press or plate?
Yes. You can use a regular ladle with holes or even make holes in a disposable aluminum plate. Some people also use a colander with larger holes. The key is having holes big enough for the dough to pass through but small enough to create thin strands.
Why does my Karasev break while pressing?
This usually happens when the dough is too dry or hasn’t been mixed properly. Add a few drops of water and knead again. The butter should be well incorporated, and the dough should feel smooth and pliable when you press it between your fingers.
How do I know when the oil is at the right temperature?
Drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface without browning too quickly. If it browns instantly, the oil is too hot. If it sinks and doesn’t sizzle much, the oil needs more heating.
Can I bake Karasev instead of frying?
While traditional Karasev is deep-fried for that signature texture and taste, you can try baking at 350°F for 15-20 minutes. However, the texture will be different – less crispy and more like a baked snack. Brush with a little oil for better browning.
My Karasev turned out too salty, what went wrong?
Two teaspoons of salt for this quantity should be perfect, but different brands vary in saltiness. Always taste your dough before frying and adjust. Remember that the flavors concentrate during frying, so the raw dough should taste just slightly less seasoned than your desired final result.
1 comment
Looks Good