Kara Sev is one of the easiest snack recipes I've ever made....I wanted to try my hands on savoury snacks this year as last year I was totally into sweets. Kara Sev sounded to be simple and I followed the ICC recipe. This version is crispy and flavourful and it got over the same day I made, the garlic and the pepper flavour was the best part of it.
In some shops, kara sev has a soft texture. I asked my friend the recipe who owns a sweet/snacks shop and have included that measurement too, may be next time I will try that version and update it here.
Though the traditional kara sev method is rubbing through the laddle with holes I find the murukku press method easy and convenient, less messy too. But with the apt laddle and practise guess the rubbing method will work too, but I have not got the courage of doing it in the piping hot oil, may be next year I can experiment.
Kara Sev Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 30 mins | Makes : 4 cups
Besan Flour (Kadalamaavu) - 2 and 1/2 cups
Rice flour (Idiyappam flour) - 1 cup
Red Chilli Powder - 1/4 tsp
Black pepper - 1 tsp
Ghee - 2 and 1/2 tsp
Crushed garlic (optional) - 2 pearls finely chopped or made into a paste
Oil - to deep fry
Salt - to taste
Recipe Category: Snacks | Recipe Cuisine: South Indian
For the Kara Sev with soft texture:
Besan Flour (Kadalamaavu)- 3/4 cup
Pottukadalai (Split Roast Gram Dal) powdered - 1/4 cup (Just powder it , no need to roast)
Ghee - 1 tbsp
Garlic paste - 1 tsp
Black pepper - 1 tsp coarsely powdered
Salt - to taste
Oil - for deep frying
The method is the same for both, just the ingredients and quantity differs. Add in water little by little accordingly.
- First powder pepper coarsely, set aside. In a mixing bowl add besan flour, rice flour, ghee, chilli powder, powdered pepper, garlic finely chopped and salt. Mix well first then add water little by little to form a dough - it will be sticky. - Dont make it a stiff dough then pressing will be very difficult.
- Fill the murukku press with the dough and press it in hot oil. Do not make it crowded, just press circles around with large gaps. Do not make layers like we make for murukku.Fry in medium flame till golden brown , turn over to cook on both sides evenly. Drain in tissue paper, break it roughly into pieces. Cool down completely and then store in airtight container.
To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
Store in an airtight container and enjoy munching the snack!
- Only the last 2 batches was difficult to press as it got dried. But it was all fine when I sprinkled little water and kneaded it once to bring it together. It was spicy, flavourful and yummy. I dont like kara sev much but I liked it becos of the garlic flavour in it.
- You can do it the actual way of rubbing the dough through a big laddle which has tiny holes as in the orginal recipe. But I prefered this way as its easy and also I dont have that kind of laddle.
- When filling the dough in portions, keep the dough covered with a wet cloth so that it doesnt get dry. Incase if it gets dry for the last few batches, just sprinkle only little water, mix once to make it moist.
- Also chop the garlic very finely or make it a paste, else it will get stuck while pressing. But the garlic flavour was great so dont skip.
Labels: Diwali Savoury Snacks, Diwali Special, FestiveSpecials, Lunchbox Recipes, Teatime snacks