Gram flour / Besan - 2 ½ cups
Rice flour - 1 cup
Ghee - 1 tablespoon
Baking Soda - 1/4 teaspoon
Salt to taste
Oil - to deep fry
Grind to a fine paste along with water:
Red chillies - 6
Pepper - 1 teaspoon
Garlic - 7, 8 flakes (optional)
Sieve the gram flour and the rice flour together.
In a small bowl, mix the ghee, salt and the baking soda together. Add this to the flour and combine well.
Strain the ground chilli paste and the paste to the flour mixture and mix well using hands to form a soft yet stiff dough. The dough should be stiff otherwise it will absorb oil while frying.
Take a little amount of this dough in a murukku press.
In a heavy bottomed pan, take oil for about 2 inches high. Heat the oil, once it turns piping hot, slowly squeeze out the karasev using the murukku press in batches.
Deep fry for about 2 to 3 minutes until it turns golden brown.
Carefully remove the karasev using a slotted spoon and drain on paper towels.
Store in an airtight container once cooled. it stays fresh for about 2 weeks.
Also sending this to EFM: Sweets and Savories.