Recipe to prepare kara sev:

• First of all, Crush tablespoon of black peppercorns coarsely and keep aside. Powder should not be too fine or too coarse and should be of medium texture.
• In a mixing bowl take 3 teaspoons of melted ghee, add a pinch of cooking soda. This soda helps the besan flour to cook softly as well as crispy.
• Mix the ghee and soda terribly using your fingers as shown for 2 minutes. This vigorous mixing helps the soda to incorporate well with the fat (ghee).
• Now sieve a cup of Besan flour and add into the bowl.
• And quarter cup (can reduce a tbsp) of rice flour.
• Put the required salt.
• And half a teaspoon of jeera seeds. You can use ajwain seeds instead of cumin seeds.
• Now add The crushed peppercorns.
• Mix all the dry ingredients thoroughly with the ghee using your fingers.
• Now gradually add water and knead into a firm but soft dough. The dough may have some stickiness because of the besan, so apply some oil into your Palms and need into a soft dough. Also be careful not to make a too hard dough which will be very tough to press.
• In the meantime heat oil to deep fry.
• Use 3 holed murukku slot to make this karasev.
• Grease the Murukku maker with some oil.
• Add the dough.
• Check the temperature of the oil by dropping a bit of dough and if it rises immediately, then oil is ready to fry.
• Press the dough in a circular motion into hot oil as shown. Keep the flame in medium high temperature.
• After around 3 to 4 minutes the bottom side is done and flip to the other side carefully. The karasev is still soft as you can see and you can break the long pieces if you like.
• Leave to fry for another 3 to 4 minutes and when the bubbles settle down, drain out the Kara sev from oil and keep in a kitchen tissue to remove excess oil. Do not leave for more time after the bubbles settle down as over frying turn the Kara sev very hard. You may feel that the sev is still soft immediately after taken out from oil. This is perfect and in few minutes it turns to desired texture because it gets cooked for few seconds even after taken out from the oil.
• Serve hot with a tea or store in tight container.