Thursday, November 8, 2012

Karasev | Gathiya Recipe

I always end up cooking at the last minute for the festivals. For the first time, I am preparing savories for Deepavali in advance! When compared to other deep fried savories, this one is a pretty simple & less tedious snack.This is sure to be liked by one & all.

Preparation Time: 5 mins 
Cooking Time:  15 mins

  • Gram flour/Besan/Kadle hittu: 1 cup, heaped
  • Rice flour: 1/2 cup, leveled (refer notes)
  • Daliya/putani/chutney dal powder: 2 tbsp (refer notes)
  • Softened butter: 1.5 tbsp, at room temperature (refer notes)
  • Salt: As needed
  • Turmeric powder: 1/4th tsp
  • Red chilli powder: 1/2 tsp
  • Crushed pepper: 1/2 tsp
  • Carom seeds/Ajwain/Omkalu: a big pinch
  • Water : As needed ( I needed 1/4 cup + 1 tablespoon water)
  • Oil: For deep frying
Sieve the gram flour & putani powder.
Add in the gram flour,  rice flour, putani powder, salt, turmeric powder, crushed pepper, red chilli powder, carom seeds to a broad mixing bowl.

Throw in the softened butter to the mixture & mix it thoroughly. After mixing in the butter, if you take couple of tablespoons of the mixture & make a fist, it should hold its shape (see picture below). This is very crucial as it makes the karasev crisp & crunchy.

Heat sufficient oil in a wok/kadai.
Add few tablespoons of water at a time to the flour mixture & make a smooth dough. Gently knead. It should not be very sticky.

Scoop the dough onto the murukku maker (Use a multi eyed karasev plate).
When oil is hot enough, carefully press the dough on the hot oil directly in circular motion (around 5 inches in diameter. Mainly depends on the size of the kadai/wok being used). Remember to fry the karasev on a medium heat. Remove the sev from oil, when it is golden brown & the bubbles in the oil subside.
Drain & cool it on a paper towel.

Repeat the above steps with the remaining dough.
Once the karasev is cool, crush them gently & store it in a air tight containers. The karasev is good for atleast 7-10 days.

  • If using salted butter, adjust the salt level accordingly. 
  • It is better to use the butter at room temperature. 
  • Use a finer version of the rice flour.
  • Pulse the putani/chutney dal in a food processor/blender for a couple of minutes to get a fine powder. Sieve the powder couple of times before using it.
  • Fry the karasev on a medium heat. Remove them from oil just before they turn golden brown. Even after removing them from oil, they slightly change their color because of the heat.



Thanks for visiting 'Savi-Ruchi'. I would try my best to update the blog with new & interesting recipes.
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