Black Pepper – 1 tablespoon
Asafoetida powder – 1/2 teaspoon
Ghee – 3 teaspoons + hot oil 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – for frying
Directions
Sieve both rice and besan flours. Coarsely powder the black pepper.
In a bowl put rice flour, besan, pepper powder, asafoetida powder, salt, ghee and hot oil. Mix it. Then add water little by little and make a soft dough.
In a kadai put oil and when it is hot, hold the “Kara Sev Kattai” above the oil and keep a lemon size dough on top of it and rub it. Kara Sev will fall through the hole in the oil. Fry till it become crisp.
“Kara Sev Kattai” is available with different size holes. For this karasev, we need slightly bigger size hole. If you do not have it, then you can use “Murukku Achu” with single star plate or any plate with big size hole.
Thanks for this Recipe. I tried this dish, however it turned out crispy & crunchy, but tasty. I was under the impression, it should be soft & chewy. Did I go wrong?
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
well done prepared
Thanks for this Recipe. I tried this dish, however it turned out crispy & crunchy, but tasty. I was under the impression, it should be soft & chewy. Did I go wrong?
Note: I followed your instructions to the dot.
Thanks!
Kris
It should be crisp and crunchy only.
It was awesome. Thanks for the recipe. I loved it