Chettinad Style Karasev Recipe

Ingredients

1 cup gramme flour/ kadalai mavu heaping 

3/4 cup rice flour

1/4 tsp Asafoetida powder

1/8 tsp Turmeric powder

2 tsp coarsely crushed pepper

1 tablespoon cumin seeds

2 tablespoons softened butter

For deep-frying oil

As needed, season with salt

Instructions

1. If there are any lumps in the gramme flour, sieve it first. In a mixing bowl, combine rice flour and besan, then add melted butter.
2. Crush the pepper and jeera, then add the salt, turmeric, and asafoetida. Combine thoroughly.
3. Make a stiff dough by adding enough water. However, there should be no cracks. Form a smooth dough.
4. Take the murukku press, which is equipped with the same plate that we use to manufacture murukku.
5. Fill the press with dough and press in large circles in hot oil. Make sure there aren’t too many layers. There are only two circles.
6. Fry on both sides in a medium flame until the bubbles and ‘shhhh’ sounds stop. Using paper towels, drain. To finish, repeat the process. To obtain little bits, break roughly.

Notes

• You can do it in the traditional manner by rubbing the dough through a large ladle with holes. However, I found it tough because I just had a small ladle and I couldn’t stand the heat, so this is the easiest way. There’s also no discernible change.
• Eat after a day to completely appreciate the pepper flavor.
• If you’re creating a larger batch than what’s listed, do it in batches. Otherwise, as time passes, the color of the food changes towards the finish.