Srivalli challenged us this month to prepare kara sev, as part of the monthly Indian Cooking Challenge event. I missed the previous three challenges in a row. So this time, I prepared as soon as it was announced instead of usual practise of making it nearing the post date. Kara sev was in my to-do list for a long time. I very much wanted to try it making with the ladle. I understand that there is a special ladle for that. I tried making with the perforated ladle. The holes are big enough in that. I found it very hard to press down the dough. It was falling perfect, about one inch in length. But it was time consuming. I guess it requires lot of practise. So eventually I went back to the murukku press and it was easy to press.
- Gram Flour (Besan)- 2 1/2 cups
- Rice flour - 1 cup
- Chilli powder - 1/2 tsp
- Black pepper coarsely powdered - 1 tsp
- Ghee - 2 1/2 tsp
- Cooking soda - a pinch
- Salt to taste.
- Oil to deep fry.