Kara sev is a popular South Indian savoury snack. They are a quick and easy tea time snack. It is also made for festivals like diwali. They are crispy and spicy. People make this in different ways. One with besan flour alone and the other one with the combination of besan flour and rice flour. Rice flour is actually used to make it more crisp. So you shall adjust them as per your wish.
Also the ingredients added for spiciness also differ from place to place. Some may not prefer pepper in sev. Satur is very famous for this snack. They do not add black pepper.
Kara Sev Recipe
Recipe Cuisine: Indian | Recipe Category: Snacks
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: -
Cover the remaining dough with a cloth. If it dries, it will be difficult to press.
Ingredients:
Besan flour / Kadalai Mavu - 3 cups
Rice - 3/4 cup
Chilli powder - 1 tsp
Black pepper - 1 tsp
Cumin - 1/2 tsp
Garlic - 10
Asafoetida / Perungaya podi - 1/4 tsp
Salt - to taste
Hot oil - 1 tblspn
Oil - to deep fry
Method:
In a blender, take garlic, red chilli powder and grind them into a smooth paste adding little water.
Grind black pepper coarsely and keep aside. You can use a mortar and pestle.
In a large bowl, take besan flour, rice flour, salt, cumin.
Add coarsely ground black pepper and chilli garlic paste. Mix them until well combined.
Add little water, hot oil and knead into a soft dough.
Heat
oil to deep fry. Drop a small piece of dough in oil to check the
temperature. If the dough rises immediately proceed with the following
procedure.
Take some dough and place it over a carrot grater or ladle with hole. Start rubbing the dough so that sev starts to fall in the oil.
Cover the remaining dough with a cloth. If it dries, it will be difficult to press.
Alternatively, use a murukku press to make sev. Grease the sev/murukku press with little oil and fill the dough. When the oil becomes hot keep it in medium flame and start pressing the sev directly in the oil. Do not fill the whole oil with dough in single time. Make in batches.
When the bubbles around the sev stops, transfer them to a plate. Break them into small pieces. Make sev out of remaining dough in the same way.
Serve with tea.
Note:
- Store it in a air tight container.
- Mix chilli garlic paste, salt, ground pepper in water before kneading for even mixing in flour.
- You can replace hot oil with butter.
- Adding pepper and cumin is optional.
- Amount of rice flour can also be reduced. In fact, some sev doesn't require rice flour. Rice flour can be added for crispness alone.
- Do not replace rice flour with roasted gram dal(pottukadalai). As they are commonly added for murukku, you may feel like murukku.
- If the dough becomes watery add some besan flour. Avoid rice flour.
Pictorial:
Keep all your ingredients ready |
Take garlic and chilli powder in a blender |
Add little water and grind it to a paste |
In a large mixing bowl, take besan flour, rice flour, cumin and salt. Mix it well |
Pound some pepper and add to the flour. Make sure the peppers are not large and comes out of the murukku press hole easily |
Add the ground chilli garlic paste. |
Now, add a really really hot oil and give it a good mix. If it is not hot enough, the sev will become bit harder. You can also use butter |
Add enough water and knead to a very soft dough. Heat oil to deep fry. Drop a small piece of dough in oil to check the temperature. If the dough rises, oil is ready to fry |
Take some dough and place it over a carrot grater or ladle with hole. Start rubbing the dough so that sev starts to fall in the oil. Cover the remaining dough with a cloth
|
You can also use murukku press to make sev. Grease the murukku press with little oil and fill the dough. When the oil becomes hot keep it in medium flame and start pressing the sev directly in the oil.
|
Do not fill the whole oil with dough in single time. Make in batches. |
When the bubbles around the sev stops, transfer them to a plate. |
Drain excess oil. |
Store it in a air tight container once cooled. |
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