Kara sev

Name: Kara sev
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tbsp Butter; 1 tsp coconut oil; 2 tbsp Rice flour; 1 tbsp black pepper, freshly ground; 2 cups besan (chick pea) flour; 1 tsp red chilli powder; 1 pinch Asafoetida; 1 tsp Sukku (dried ginger powder); 1 tsp cumin powder; 1 tsp caraway seeds powder (ajwan); 1/2 tsp turmeric powder; 1 tsp baking soda; as per taste Salt; as needed Oil for frying Peanut oil

Lakshmi Sridharan Ph D @cook_19872338

USA

#sd1
Mom called this mouth watering snack KAARAA SEV. It is my favorite savoury snack. I added a new flavor, aroma, taste and nutrients to an age old recipe. I added black cumin or nigella (popular for health benefits) in addition to cumin powder and sukku (dried ginger powder) and coconut oil in addition to butter. I used the murukku maker for making the sev. I deep fried it in sunflower oil. Here is the easy to make recipe with simple ingredients. enjoy with a cup of hot spicy masala tea #besan

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

8 servings

1 tbspButter
1 tspcoconut oil
2 tbspRice flour
1 tbspblack pepper, freshly ground
2 cupsbesan (chick pea) flour
1 tspred chilli powder
1 pinchAsafoetida
1 tspSukku (dried ginger powder)
1 tspcumin powder
1 tspcaraway seeds powder (ajwan)
1/2 tspturmeric powder
1 tspbaking soda
as per taste Salt
as neededOil for frying Peanut oil
snack

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Steps

30 mins

1

Make a check list of ingredients. Keep them close to your working space. Keep the muruku maker ready.
2

Slightly fry rice and besan flours in a kadai (vaanali in Tamil) with butter about 2 min. I use an iron vaanali (kadai) over medium heat. In a bowl big enough to make the dough, mix all flours with rge spices -- chilli powder, Asafoetida, sukku, ajwan, turmeric, pepper, cumin powders, baking soda, mix them. Salt to taste. Add ¼ c hot oil. This would make the sev crisp. Add water little by little to make the dough. Use your fingers for making the soft dough. Set aside for 30 min.
3

Grease the inside of achu (murukku maker). Use the little plate with few holes, Fill up ¾ of it with the dough.. Grease the inside of achu (murukku maker). Use the little plate with few holes, Fill up ¾ of it with the dough.
4

Heat oil in a kadai (vaanali in tamil) over high heat. Grease the inside of achu (murukku maker). Use the little plate with few holes, Fill up ¾ of it with the dough.. Here you have a choice. You can directly press the achu over hot oil to make the sev Alternatively, you can grease a jalladai Karandi (Tamil, it has holes for oil to drain. see the image). Make the sev over it, and then place it in oil. Sev will slide into the oil.
5

As the thread like sev comes out of the achu, you can break it with your fingers or you can make just one big sev; later you can break You will see bubbles in oil while frying. After a couple of minutes, turn over. While frying, using the Karandi rotate sev inside the oil for even frying. When bubbles subside, SEV is ready to lift. The whole process may take about 5 minutes. Drain excess oil from SEV on a paper towel. Paper rowel will remove the excess oil from the surface of sev.
6

Let THE SEV cool to room temperature. You can store deep fried crispy SEV in an air tight container at room temperature over a week or so. Enjoy the crispy savoury tasty with tea.
tips: Please do not use refined oil. Peanut oil has high smoking point, good for deep frying. In addition it enhansStart with high flanees the taste and flavour. start with high flame, you may reduce the heat once you turn the sav, Break open the sev to check it is fried thoroughly. Adjust the frying time accordingl

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Lakshmi Sridharan Ph D @cook_19872338

on May 06, 2022 18:41

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography