Butter Karasev

Makes: 250 grams approx.


Gram flour (Besan/kadalai maavu) – 1 cup

Rice flour – ½ cup

Salt – ½ teaspoon

Pepper - ¾ teaspoon

Cumin seeds - ¾ teaspoon

Curry leaves - 10 leaves

Hing – 1/8th teaspoon

Turmeric powder - 1/8th teaspoon

Butter – 1 tablespoon

Water - ¼ to ½ cup

Oil – for deep frying


  1. Grind pepper and cumin seeds & curry leaves to powdery consistency fine enough not to clog the holes of the press.
  2. Mix together rice flour, gram flour, salt, butter, ground powder, turmeric powder & hing.
  3. Add water little by little to make a dough. (Neither stiff nor loose)
  4. Divide the dough into 2 equal portions.
  5. Grease the press with few drops of oil.
  6. Add the dough to the press loaded with big circular holes.
  7. Press onto hot oil in a deep pan & fry till golden brown. (until oil buzzing reduces to minimum)
  8. Drain onto a paper towel.
  9. Once cooled down add to a container and crush coarsely & store in airtight container.