Saturday, 28 September 2013

Kara Sev/Easy Diwali Snacks

Kara Sev is a traditional South Indian snack prepared during Diwali and also during other times as crispy and crunchy evening snacks. “Kara Sev” means “Spicy Sev”, you can very well adjust the amount of spice according to your taste buds, but the measurements I have given here will suite all age groups. Kara sev is usually made with kara sev karandi (big ladle with holes), but since I don’t have one of those I have used the regular murukku press. Kara sev is made with besan flour, rice flour and other spices perfectly blended together. The addition of freshly ground black pepper corns gives extraordinary taste to these Kara sev.

Here’s how to make Kara sev with step by step photos…


Ingredients

Besan  flour/Kadalai Maavu
2 ½ cups
Rice flour
1 cup
Black pepper [Coarsely ground]
2 tsp
Cumin seeds
1 tsp
Red chilli powder
½ tsp
Turmeric powder
¼ tsp
Asafoetida/Peungayam
One pinch
Cooking soda
2 pinch
Butter/Ghee
2 tbsp
Salt
As needed
Oil
For frying

Method

Grind the fresh black pepper corns to coarse powder and keep it aside. Sieve besan flour and rice flour separately or together and set it aside.

In a big bowl rub the butter and cooking soda together until they turn frothy.


Now add besan flour, rice flour, red chilli powder, turmeric powder, black pepper powder, cumin seeds, asafoetida, salt to the butter and mix everything well.


The butter should spread evenly throughout the flour and will be crumbly as shown in the photo.

Now slowly add water and mix well to make soft dough.


Heat oil in the kadai for frying the karasev. Grease the murukku maker with oil and fill it with the dough, use acchu with big holes.


Squeeze the dough directly in the hot oil in large circles. Do not overcrowd the oil, fry it in medium flame on both sides until the bubbles stops.


Drain it on a paper towel. Let it cool down then store it in airtight container.


Similarly make karasev with rest of the dough and store them for later.

Super crispy, crunchy and spicy karasev is ready to be enjoyed.


Suggestions:
  • Keep the dough covered to avoid drying of the dough.
  • When making in large quantities do it in batches. After mixing all the flours, spices and butter together, separate the flour to two or four portions and then add water to one portion at a time and then make the karasevs.
  • If you are very conscious about adding butter/ghee, you can replace the butter with hot oil.
  • You can use the traditional sev karandi(big ladle with holes) to make the karasev by rubbing the dough on it. Since I don’t have one of those I used the regular murukku press with big holes in it.
  • Make sure you fry the karasev only in medium flame, to avoid burning.

Thank you all for visiting my blog, please come back again for more delicious, authentic and traditional recipes of South India.


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24 comments:

  1. Delicious and crunchy Kara sev....

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  2. crunchy and superb karachev...love to eat sev with a cup of tea...lovely clicks priya...

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  3. Its awesome. Definitely a recipe I am looking at for the coming festive.

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  4. Sev Looks crispy.First time on ur blog.You have a wonderful recipe collections.
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

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  5. Love this karasev ,

    http://www.followfoodiee.com/

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  6. Kara sev looks delicious Priya.

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  7. Crunchy, perfctly made and delicious Sev..I love thick sev to make bhaji..Sev-bhaji is my favorite..this sev looks perfect for bhaji..please send me some...!!!

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  8. ஆஹா, காராச்சேவ் ! ;)))))

    எனக்கு மிகவும் பிடித்தமான கரமுரா ஐட்டங்களில் இதுவும் ஒன்றாச்சே !

    ஒரே ஒரு கிலோ மட்டும் பார்ஸல் அனுப்புங்கோ, ப்ளீஸ்..... ;)

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  9. Perfectly fried and the color is superb

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  10. perfect time pass n really u did it wel.

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  11. crunchy sev.. looks just perfect! :)

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  12. Crunchy and yummy KaraSev.. Perfect diwali snacks..

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  13. Crunchy and delicious kara sev.

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  14. Good one at right time, helps to prepare for Diwali.

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  15. I love this kind of sev. Definitely a great one for Diwali season.

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  16. crunchy snack, love to have with cup if tea :-)

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  17. Love this recipe....i m definitely going to try it....

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