Freshly crushed pepper gives the best texture and taste. You can use pepper powder if you don't like biting pepper granules. Garlic is a key ingredient for sattur sev. I prefer grinding it... Make sure you grind well to avoid big garlic granules.

Take besan flour and rice flour; mix well... Furthermore, add crushed pepper, asafoetida mix well... Add ground garlic water; mix well... furthermore, add water and hot oil; mix well and knead again cover with a damp cloth... The traditional preferred spice for karasevu is pepper. You can use chilli powder According to your taste...

Drop a little dough in hot oil
Too hot oil - dough turns dark (burn)
Not hot enough - sink to the bottom of the pan soon after dropping
Right Oil Temperature - dough floats in a few seconds without changing color

Traditionally a Kara Sev is used to made using ladle with large perforated holes. Place a small ball of the dough and apply some pressure to smear/rub the dough on top of the ladle.The idea is to press out some of the dough through the holes so that it forms into noodles.You have to do this on top of the oil.These noodles will drop in the oil (if they are stuck just shake the ladle a bit).

Flip and fry them till the bubble subsides and sshh cease goes off
drain the oil...

2nd method : Insert the achu into the murukku press and take some handful of dough and starts pressing it directly onto the hot oil. Allow it cook under medium flame for about 3-4 mins or until the sizzle sounds off

Now ready to serve with coffee or tea...