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Kara Sev is a very popular snack made during Diwali, its quite easy, comes in different varieties and can be made with just few ingredients. It is one addictive snack and we always enjoy our karasev with a hot cup of tea. The best kara sev that i have ever had is from Sri Karpagambal Sweets located in the heart of Kutchery road, Mylapore. Every evening they make fresh hot hot pepper kara sev right in front of you in big batches which just melt in your mouth…. and will be gone in minutes the moment they come on the tray. My humble attempt here cannot match that great soft karasev but can bring back few nostalgic memories for me whenever i make these at home. Traditional kara sev involves freshly ground flour from the mill and use of special kara kev kattai which is requires quite a bit of strength to press the dough directly into hot oil. Coming to our recipe here is also something similar but much easier version and can be done using a regular muruku press / mold / mould / achu. Lets get into the making this crunchy snack…..
|Gram Flour / kadalai maavu||1 cup|
|Rice Flour / arisi maavu||1/2 cup|
|Black peppercorns||1 teaspoon (coarsely ground)|
|Asafoetida powder / perungayam||1/4 teaspoon|
|Salt||3/4 teaspoon (or to taste)|
|Ghee||2 tablespoons (room temperature)|
|Water||1/4 cup (approx) (add more only if needed)|
|Oil||3 cups (for deep frying)|
|Turmeric powder||1/4 teaspoon (this is optional and is added for color)|
Sieve Gram flour and rice flour together with salt. Take this combined flour mixture in a bowl add, asafoetida powder, crushed black pepper powder and ghee. Mix well to combine. Now slowly add water little by little and make a soft but firm dough. Knead to make a soft dough and keep aside. Meanwhile heat oil in a kadai and keep it ready. Use a 3 hole disc in the murukku press if you have it. All i had in mine was the one with multiple round holes, so I used them. (as shown in the picture). Both would work, disc with 3 holes yields beautiful thick sevs….
Apply oil in the inner side of the mold. Take a portion of the dough the fill it in the murukku mold and press that directly into the hot oil. Deep fry till golden on all sides. It will take a few minutes for the dough to cook, as soon as you drop it will be frying vigorously with oil bubbling and once done, all the bubbles will settle and the hiss sound will stop. You may directly press that in hot oil if you can handle the heat or else, apply some oil on back of a jalli karandi / ladle and press like a murruku and then gently drop in the oil. Once done drain excess oil by placing them on a paper towel. Cool completely and store in an air-tight container for up to a week.
- Roughly yields about 500 grams of sev.
- Asafoetida is added for digestion , you also use cumin seeds if you like.
- Spice level is kept at an easy level, hence I’ve added 1 teaspoon. If you handle more then increase the black pepper.
- Do not make a fine powder with black pepper, we need nice coarse texture.
- Traditional sev is rubbed through a special big hold karasev kattai or ladle, the procedure itself is very intense and the sev is dropped in hot oil. This method yields nice long thick kara sevs… Home style method yields the same taste but the shape may be slightly thin.