Karasev / Pepper Sev is one of the easiest recipes. This recipe is prepared at the time of Diwali and other festivals, it can even be had as an evening snack with tea. This crispy and crunchy snack can be had as an accompaniment with rasam rice. (updated with a new photo and video)
Karasev / Pepper sev traditionally made by rubbing dough through a ladle with holes. Instead, this can be prepared easily by using the murukku press. Usually, there are 2 versions, one with pepper and the other with chili powder and garlic. Today let’s make the spicy version with crushed pepper.
Steps to make Karasev / Pepper sev :
- The proportion of Bengal gram and rice flour used is 2:1.
- Add heated butter and oil to give crispiness and crunchiness to sev.
- Sprinkle little water and knead the dough, if the dough gets tight.
- Always fry the sev on medium-low heat to golden brown color.
You can also use Idiyappam flour instead of rice flour, but usually, we make this using homemade rice flour. To make it a little spicy I added both crushed pepper and chili powder. If you want the color of the sev to be like one bought in the store, add a little turmeric powder while making the dough. If you are making in bulk make it in batches. It is advised to rest this sev for a day so that the aroma of pepper gets infused with that extra flavor. Store Karasev in an airtight container and use it within a fortnight.
Enjoy the video of Pepper Kara Sev. Subscribe for more videos.
- 1 cup Bengal gram flour
- 1/2 cup Rice flour Idiyappam flour
- 1 tsp Pepper crushed coarsly
- 1 tsp Cumin seeds
- 1 tsp Chili powder
- 1 tsp Butter
- 1/4 tsp Asafoetida/hing
- 2 tbsp oil to mix in dough
- 2 cups oil to deep fry
- salt to taste
- Grab all the ingredients. The murukku press shown in the picture is used to make sev.
- Sieve rice flour and Bengal gram separately and transfer to a wide bowl. Add pepper, cumin, chili, hing, salt to taste, melted butter and 2 tbsp heated oil. Mix it thoroughly as shown.
- Then add water little by little and make a smooth dough. It should be neither stiff nor too soft. Grease murukku press with oil and fill 3/4th with dough.
- Now heat the oil. If you put a pinch of batter it should raise immediately. Now make the flame to medium-slow Press the murukku press in a circular motion. Do not overlap, just make one single round. Now gently stir the sev until golden brown till the bubble stops and flip to the other side and stir it until golden brown. Repeat the process for the entire dough.
- Once done remove it and place it on a kitchen towel. Let it cool. As we made it in the shape of murukku, break it into small pieces. Store it in an airtight container.
- If you are going to rub dough in a ladle as we do in the traditional method, the dough should be stiff.
- If using murukku press, the dough should be soft like chapati dough but not sticky.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dried.
Crunchy and crispy Pepper sev is ready to relish with a hot cup of tea/coffee.
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